Discover the art of creating a nourishing Vegetable Salad with insights from Rhonda's book, "Recipes for Life . . . from God's Garden." Customize your salads with a vibrant variety of fresh produce like raw asparagus, corn, summer squash, and sweet potatoes. Enhance the flavor and texture with additions like sunflower seeds or raw almonds. Embrace the abundance of nature's bounty and embark on a journey of salad exploration for wholesome goodness and flavorful satisfaction.
Ingredients:
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
Avocado
Lemon Juice (optional)
Directions:
- 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.
- 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.
- 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.
- 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!
