The Big Everyday Salad
Add variety by changing ingredients often!
This salad is made for individual servings.
Start with a mixture of greens. Here are some to choose from:
- Boston lettuce
- Green or red leaf lettuce
- Bibb lettuce
- Spring mix
- Baby Spinach
Choose from the following raw vegetables to put on your salad greens. Add variety by changing ingredients often. The following ingredients are the foundation of healthy salad recipes...
- shredded carrots
- sweet onions or green onions
- radishes, both red and daikon
- sugar snap peas
- fresh corn, kernels removed from the cob
- red or green cabbage
- raw mushrooms, sliced
- red or green peppers
- parsley or cilantro
Add some other ingredients to keep the salad interesting.
- roasted beets, or other roasted vegetables
- cooked potatoes, sliced and cold
- frozen peas, just defrosted in warm water, then thoroughly drained
- green beans, fresh, cooked
- beans: black, pinto, garbanzo or navy...canned ones okay (be sure to drain them)
- baby artichokes, fresh or frozen, cooked
- pitted olives, use sparingly (Greek olives are rich in flavor)
- Feta cheese, crumbles, use sparingly
- Parmesan cheese, grated, use sparingly
- pumpkin seeds or sunflower seeds, hulled, use sparingly
- walnuts or pecans, use sparingly
- raisins, use sparingly
- crumbled taco or corn chips, use sparingly
Basic salad dressing:
2 teaspoons fresh lemon or lime juice
2 teaspoons Bragg Liquid Aminos
1/2 teaspoon olive oil (optional)
1 teaspoon filtered water
dash of garlic powder
Whisk together lemon or lime juice, Braggs, olive oil, water and garlic powder until the ingredients are well mixed. Spoon the dressing over each salad, and it is ready to eat.