Peppery Tomato-Feta Salad

Nasturtium flowers have a spicy, peppery taste and are high in vitamin C and sulfur. Dandelion flowers can be collected in summer and add a mild bitter flavor to this salad. The whole dandelion plant (including flowers) is used as a diuretic and liver stimulant in China.

1 cup (250 mL) arugula
1 medium tomato
2 slices feta (about 150 g)
1 Tbsp (15 mL) flax seed oil
1 Tbsp (15 mL) apple cider vinegar
salt and pepper to taste
dandelion and nasturtium flowers to garnish

Wash arugula and spread on plate. Slice tomato into three pieces. Place feta between tomato slices. Drizzle with oil and vinegar and sprinkle with salt and pepper. Garnish liberally with dandelion flowers and nasturtium blossoms.

Source: alive #212, June 2000