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green salad

Serves: 5
Total Calories: 25

Ingredients

2 cups torn red leaf, green leaf, or Romaine lettuce or mesclun
1 tablespoon Classic Vinaigrette, Apple Vinaigrette, Lemon-Herb Dressing, or Sweet Mustard Dressing (recipes found in Salad Dressings chapter)
4 thin slices Roma tomato, cucumber, or carrots, for garnish

Directions:

Equipment:
salad spinner
measuring cups
measuring spoons
medium bowl
tongs
serving plate

Put the lettuce and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Garnish with the tomato. Serve immediately.

Green Salad with Berries or Grapes: Omit the tomato. Top with 1/4 cup of fresh blueberries, raspberries, sliced strawberries, or halved seedless grapes.

Green Salad with Dried Fruits: Omit the tomato. Top with 1 tablespoon of dried cranberries, dried cherries, sliced medjool dates, or golden or dark raisins. If using dried cranberries, dried cherries, or raisins, soak them in water for 10 minutes to plump, then drain well.

Nutritional Facts:

Serves: 5
Total Calories: 25
Calories from Fat: 0

This green salad recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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