Serves: 2
Total Calories: 31

3 cups torn red leaf, green leaf, or Romaine lettuce
1/4 cup Classic Vinaigrette or Sweet Mustard Dressing (recipes found in Salad Dressings chapter)
1/2 cucumber, unpeeled, seeded cut in half lengthwise, and thinly sliced into half-moons
1/3 cup peeled and shredded carrot
2 stalks celery, or 1 tomato, thinly sliced
1/2 small beet, peeled and shredded (see note), or 1/2 cup thinly sliced red cabbage
1/4 cup thinly sliced radish (optional)
1/2 yellow bell pepper, cut into thin strips (optional)

Equipment:
salad spinner
measuring cups
medium bowl
spoon
peeler
tongs
serving plates, two
cutting board
spoon
chef’s knife, 8-inch
serrated knife, 5-inch
grater, or food processor fitted with a shredding disk

Put the lettuce and 1 tablespoon of the vinaigrette in a medium bowl and toss gently. Divide between two serving plates. On top of the lettuce on each plate, arrange separate mounds of the cucumber, carrot, celery, beet, and optional radishes and bell pepper. Drizzle with the remaining vinaigrette. Serve immediately.

Note: To peel a beet, slice off the top and bottom, then remove the peel with a sharp vegetable peeler, such as Oxo brand. Shred the beet with a grater or a food processor fitted with a shredding disk.

Nutritional Facts:

Serves: 2
Total Calories: 31
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