This is an easy spring salad that  I was first served years ago at a church luncheon in Charleston.
I have made it ever since.
 The ingredients are easy to find and the flavors are interesting and unexpected.  
We always grew nasturtium in our window boxes as did most people in Charleston in the 1980s so they were always close at hand.  I grow them here in Lexington as I like the peppery flavor of their blossoms.  
I picked some in Lexington yesterday morning. Their bright orange and cantaloupe colors are really beautiful.  
This tossed salad with minimal work required for a great outcome to serve 4.  
Nasturtium & sweet pea salad
1 head of soft leaf lettuce like bib lettuce. Wash well and drain on paper towels.
Chop the lettuce into bite size pieces,
Use the core as well.
2 cups of blanched and trimmed sweet pea pods. Blanch and chill before using.
1 handful of pecans chopped medium
1 small can of drained mandarin oranges 
Reserve the juice for the dressing
 1/2 cup of pomegranate fruit
 12 or so nasturtium blossom or use pineapple mint leaves
This  is a great time to use your antique crystal bowls or glasses as this looks beautiful all the way through.
Start by placing a layer of chopped lettuce and blanched sweet peas in the bottom of each bowl or glass.
Spoon on some oranges and pecans.
Continue with this layering until all the ingredients are used.
Place pomegranate fruits on the top.
Cover with the dressing or pass the dressing in a cruet.
Garnish with nasturtium blossoms or pineapple mint leaves
This is a gorgeous and delicious salad for spring time. It is also beautiful served in a large crystal bowl using a silver salad set along with a silver tray underneath.  
Doubling or tripling the recipe is simple.
Get out your silver salad or cake forks and use them- itto makes it more special.
Orange Dressing
Reserved mandarin orange juice
1 cup of full fat sour cream
1/2 tsp poppy seeds
1 tsp orange extract
1/2 tsp pepper
Mix the dressing and let sit in the refrigerator for an hour or so.
Make the salad and serve it immediately.
The dressing looks beautiful in an old fashioned clear crystal cruet. It is easy to pass and pour this way.
P.S. The Lexington Farmer’s Market opens on May 6. I hope each of you will take advantage of the opportunity to have fresh produce this summer and find ways to incorporate it into your daily meals.   
I have seen nasturtium plants and seeds at many garden shops in Lexington. If you plant then now, it may be too hot for them to flower. The ones blooming in my garden now were planted in December.  With a little planning , you can look forward to them  every spring as we do.