A Green Salad (also known as a Tossed Salad) is comprised of whatever fresh, raw vegetables you like.
Do you eat a Green Salad everyday? Vegetables keep you healthy. They give your gut bacteria a happy life, and if your gut is happy, you are happy. There are so many options for a salad, aren’t there? You can include just about any vegetables, fruits, nuts and seeds. When I go to a salad bar, I like it when they have cooked green peas, too. Homemade Coutons are an excellent addition to a Green Salad.
I prefer crispy lettuces, such as romaine, kale, radicchio, and even iceberg lettuce (not alone, however). I particularly like arugula and have found it grows well in a pot on my balcony. The ready-made mixes are good as long as they include some of the crispy varieties. I’m not overly fond of Boston lettuce or the mesclun mixes, at least not alone, because they have a wimpy texture. But I can always jazz up a salad with some other veggies, like broccoli, cauliflower, celery and carrots. In the summer, I often add fresh basil or fresh parsley to my salads. And I absolutely love avocado diced up over the top.
What You Need
For this recipe, you need a salad bowl, knife and cutting board unless everything is precut. A nice cruet for your homemade salad dressing is helpful. But what you really want is some beautiful salad bowls and stemware, am I right? Treat yourself. Buy the best.
Green Salad Recipe
Ice cold, fresh, crispy salad
- 1 small head romaine lettuce (cut in bite-sized pieces)
- 10 grape tomatoes (halved)
- 2 green onions (sliced, white and tender green parts only)
- 1 cup broccoli florets (cut in bite-sized pieces)
Mix all of the ingredients and serve with a choice of salad dressings or a squeeze of lemon juice.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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