This is a superb salad to serve vegetarian guests for lunch during warm weather. The nutritional value is very high and the salad is extremely filling. The mustard-flavoured nasturtium flowers make a very attractive edible garnish.
6 oz. white cabbage, coarse outer leaves removed, washed and very thinly sliced 6 oz. red cabbage, coarse outer leaves removed, washed and very thinly sliced
4 oz. radishes, trimmed, washed and very thinly sliced
2 medium-sized tomatoes, blanched, peeled and finely chopped
3 medium-sized carrots, scraped and very thinly sliced
4 oz. cucumbers, peeled and very thinly sliced
2 oz. walnuts, chopped
2 oz. roasted, salted almonds
4 celery stalks, trimmed and very thinly sliced
4 oz. button mushrooms, wiped clean and thinly sliced
4 oz. fresh spinach, trimmed, washed and finely chopped
2 green pepper, white pith removed, seeded and very thinly sliced 2 red pepper, white pith removed, seeded and very thinly sliced 10 oz. Cheddar cheese, grated 4 fl. oz. French Dressing 6 nasturtium flowers, washed and patted dry with kitchen paper towels
Place all the prepared vegetables and nuts in a large salad bowl, mix them well together with two large spoons and add the cheese.
Pour over the French dressing and continue to toss the salad until the dressing has coated the ingredients.
Garnish with the nasturtium flowers and serve immediately.