Garden Salad
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Garden Salad

Submitted by: Sara Jepson

Prep Time: 17 Minutes

Cook Time: 0 Seconds

Servings: 4

This is your average garden salad. What is really good is that it is stable enough to add hot veggies & meat on top of it. This gives it the full meal deal effect.


    1 head romaine lettuce

    2 green onion

    2 celery

    3 radishes, fresh, organic

    2 carrot

    1 tomato

    1 oz. sunflower seeds


Depending on the size your volume of veggies will increase/decreese. This is for an average size salad. Chop (or tear) 1 head of cleaned and dried heart of romaine lettuce. Slice 2-3 cleaned green onions. Slice length-wise; then chop 2-3 cleaned celery stocks. Slice radishes in half then half each; thinly slice 3-4 cleaned radishes. Clean and peel; then grate 2-3 medium sized carrots. Mix / Toss till everything is blended. Pick the type of tomato you like. Clean and slice from top to bottom, seed it, then continue to chop oppisite direction. {TO AVOID A SOGGY SALAD Cut only as much tomato you will need for that meal. If there is means only 1/2 of a tomato just put balance in a baggie and refrigerate with remaining salad.} When serving remember you can also add cooked veggies on top like brussel sprouts, sauted zuchhini, yellow squash, etc... And a slice or two of chicken, (mustard chicken gives it another layer of flavor). Then add your favorite dressing. Balsamic based dressings are the best for the multi layer of hot/cold. Enjoy!