Vegetable Salad

How to Build a Vegetable Salad

Aunt Elisa’s Favorite Salad Dressing Reading How to Build a Vegetable Salad 3 minutes Next Colonial Bread

In Rhonda's book, Recipes for Life . . . from God's Garden, Rhonda shares how to build a vegetable salad. For those who have Rhonda's book, you will find this information on page 148. For those who don't have her book, I hope the following will be helpful. "There is no end to the variety you can have in your salads. Don't be afraid to experiment. You might like to omit any of the above or add any of the following to change the flavor of your salad: raw asparagus, raw corn off the cob, raw grated or cubed summer squash, raw grated or cubed sweet potatoes, cucumbers, cherry tomatoes, grated cabbage, Bok Choy, parsnips, radishes, turnips, beets, rutabaga, snow peas, zucchini, eggplant, chopped chives, etc. Sunflower seeds, or raw grated or slivered almonds, may be added for texture.

"George and I each enjoy a large salad as part of our evening meal. Our salad is the main part of the meal, thus very large, usually each filling a regular serving bowl."


Green leaf lettuce and/or other greens like spinach, kale, or endive
Broccoli Florets
Cauliflower Florets
Diced Celery
Grated Carrots
Diced red or yellow peppers
Sweet Onion or scallions
Lemon Juice (optional)


1. Start with green leaf lettuce and/or other greens like spinach, kale, or endive. Never use iceberg lettuce (head lettuce) because it has very little nutritional value. Make sure the lettuce is washed well and completely drained. This can be accomplished by using the salad spinner or by washing and loosely rolling in a dry towel and placing in the refrigerator to chill while chopping the rest of the vegetables.
2. While the greens are crisping in the refrigerator, clean and prepare the rest of the vegetables. After all vegetables are prepared, you are ready to build your salad. First remove the greens from the refrigerator and tear into small, bite-sized pieces. Fill the bowl half full of greens, then add layers of the following vegetables.
3. Small broccoli florets; small cauliflower florets; finely diced celery; top with grated carrots; finely diced red or yellow peppers; finely chopped sweet onion or scallions; peel and chop avocado.
4. Wonderful just plain or with a squeeze of lemon juice, or top with your favorite dressing (not from the supermarket, as they are full of sugar and preservatives), and ENJOY!



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