Tossed salad is a favorite around here…and I’m known for “lawn-mower” chopped-fine veggies in mine. My first tip: Don’t rely on iceburg lettuce for any nutrients, it has none. If you’re going to make salad, go for Romaine (I get Romaine hearts at Aldi’s and they are so delicious, I usually eat a leaf or two in the washing process!). Did you know that Romaine is one of the highest vegetable sources of beta-carotene? I also add Red Leaf lettuce and some fresh spinach (powerful antioxidant-rich source) if I have it…mmm!
Next thing to know: wash your vegetables! Yes, we all do this, but I recently learned that tap water is not enough! To really get the potentially harmful bacterias and pesticides, I use Grape Seed Extract (GSE)–25-30 drops in a sinkful of cold water. You can probably buy this at your local health food store, it’s pretty popular stuff.
Here is what makes up my favorite salad:
For color:
- shredded carrots
- minutely diced radishes (most people love this taste when it’s not overpowering)
- just enough red onion for “zing”, again “lawn-mower” fine…
- occasionally, I also dice raw summer squash…such a pretty yellow, and surprisingly tasty when mixed with greens!
- halved grape tomatoes
- cauliflower florets (me and oldest dd’s favorite veggie!)
For added taste:
- cucumbers–I dice mine in fourths
- green onion (I prefer this over red onion and never use both)
- avacado (MY FAVORITE addition to salad!)
- celery, diced fine (I mean diced, not thinly sliced…my family is not big on celery unless it’s slathered with peanut butter!)
- broccoli florets
Then, in separate dishes for toppers:
- grated Monterey Jack cheese
- sliced black olives
- salted peanuts
Adding salted peanuts to salad was my Grandma’s great idea…it’s a sad day when we don’t have peanuts on hand in this house!
My favorite dressing? Lemon juice sprinkled on my serving! My mouth is watering…now if I could just wean my family off of Catalina and Ranch!
Of course, thanks goes to my mom, the queen of all salad tossers who taught me well!