I personally love salads and believe it is important to eat some raw food daily for the enzymes. “Dark’ leafy greens are much more nutrient dense than iceberg lettuce. The brighter the color veggie, the more nutritious! Vegetables are a great source of fiber and low in calories so one can ingest a large bowl, which makes the eating experience last with some  (1/3 at the most) protein and feel satisfied and get great health benefits!

Salad for 2 for dinner, or 6-8 as a side

Ingredients:

  • 6-8 cups of salad greens, feel free to mix romaine, dark leafs such as kale, spinach, arugula, beet greens, etc.
  • veggies chopped of your choice for crunch (carrots, celery, radishes, green onion, pickled beets (optional)
  • olives (optional)
  • parmesan or feta (optional)
  • roasted pecans (optional)

Here’s How:

  1. Place  greens in a large salad bowl after washing and cutting or tearing into bite-sized pieces.
  2. Sprinkle with veggies of your choice.
  3. Lightly dress with Champagne Vinaigrette, Nina’s Vinaigrette, or Preserved Lemon Sauce or Dressing.
  4. Sprinkle with parmesan and nuts (optional).
  5. Serve with protein of your choice. On a night that I don’t have time to cook, I might add one or two chopped hard boiled eggs and call it good. Or I might open up a can of sardines or kippered snacks and add to the salad or eat 3-4 slices of crispy turkey bacon.
  6. Enjoy!