This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
15 ea Nasturtium leaves
15 ea Nasturtium flowers
2 ea Sweet onions, thinly sliced
2 ea Tomatoes, thinly sliced
2 ea Celery ribs, diced
1/2 c Tangy vinaigrette, see - recipe above as part of -Nasturtium & Grape Salad Arrange the nasturtium leaves around the outside of a large flat plate. Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish. Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes. Continue layering until the dish is full. Cover the salad & refrigerate for at least
2 hours to let the flavours blend. Sprinkle with celery & drizzle with the vinaigrette. Serve immediately.