Serves: 5
Total Calories: 5

2 cups torn red leaf, green leaf, or Romaine lettuce
1/4 cup thinly sliced fennel (see note)
2 small red radishes, thinly sliced (optional)
1 1/2 tablespoons Classic Vinaigrette or Lemon-Herb Dressing (recipes found in Salad Dressings chapter)
6 cherry tomatoes, halved

Equipment:
salad spinner
measuring cups
cutting board
chef’s knife, 8-inch
serrated knife, 5-inch
mandoline (optional, for thinly slicing fennel)
measuring spoons
medium bowl
tongs
serving plate

Put the lettuce, fennel, optional radishes, and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Top with the cherry tomatoes. Serve immediately.

Note: To thinly slice a bulb of fennel, trim off the stems and a little of the hard base and cut the bulb in half lengthwise. Put each half cut-side down on the cutting board and thinly slice it crosswise with a sharp knife. For ultrathin and uniform slices, use a mandoline.

Green Salad with Fennel, Cherry Tomatoes, and Watermelon: Omit the optional radishes. Add 1/2 cup of watermelon chunks along with the lettuce, fennel, and vinaigrette.

Nutritional Facts:

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

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crudités
green salad
green salad with fennel and cherry tomatoes
garden salad
caesar salad
rainbow salad
chopped salad
lettuce, tomato, and avocado salad
the wedge
taco salad
composed salad with pears
grapefruit and avocado salad
trail mix salad
greek salad
thai salad
harvest salad
arame salad
jerusalem salad
caprese salad
indian carrot and cucumber salad
mango and avocado salad
shaved beet salad
tricolor salad