Green Salad

December 9, 2008

Ingredients (use vegan versions):

* 3 cups combination of green leafy lettuce, green/red, boston, Romaine– washed, dried, chopped or ripped
* 2 cups Spring greens — bagged or bulk, rinsed & dried
* 5-6 green onions, chopped
* 2 celery stalks, chopped
* 1 lemon or lime, juiced
* 1/3 cup finely chopped cilantro
* 1/2 bell pepper - any color, slivered
* 1/2-3/4 cup cabbage — purple or green, finely shredded
* 1 clove garlic, minced
* 8-10 cherry tomatoes, whole
* 5-6 fresh radishes, sliced
* 1 cucumber, sliced, set aside
* 1/2-1 cup fresh mushrooms, sliced, set aside

Directions:

Use a salad spinner to remove water from
lettuce and other washed greens if possible, if
not, then dry with clean dish towel.

Tear or chop lettuce and add to a large
stainless steel, ceramic or glass bowl, NO
PLASTIC! To this green bed add all other
ingredients. Squeeze lemon or lime and pour
over greens. Add garlic and toss very lightly by
hand.

Wet ingredients like cucumbers and
mushrooms should be served buffet style (on
the side) to be added by each person as
topper, unless the whole salad will be
consumed at mealtime.

Optional Ingredients (use vegan versions): olives, shredded carrots,
sliced yellow squash, zuchini, slivered
almonds and other nut pieces, hard-boiled
eggs, fresh spinach and other veggies.

Serves: 2+

Preparation time: 30 min