Basic Green Salad
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 of the vegetable, the more nutrient dense! Veggies are a great source of fiber and low in calories so one can ingest a large bowl. This makes the eating experience last. Add a bit of protein and you will feel satisfied and get great health benefits!
Here’s a 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 for crunch (carrots, celery, radishes, green onion, pickled beets (optional) chopped hearts of palm or artichokes
olives (optional)
avocado cubes (optional)
parmesan or feta (optional) or nutritional yeast if you prefer no dairy
roasted pecans (optional)
Here's How:
Place greens in a large salad bowl after washing and cutting or tearing into bite-sized pieces.
Sprinkle with veggies of your choice.
Lightly dress with Champagne Vinaigrette, Nina’s Vinaigrette, or Preserved Lemon Sauce or Dressing.
Sprinkle with parmesan and nuts (optional).
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.
Enjoy!