California Vegetable Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
A quick, healthy salad with lots of flavor and crunch...and endless possible variations! (Adapted from the salad my family ate when I was growing up in San Diego-plus all of the salad bars I've been to ever since.) Note: Optional items not included in preparation time. Ingredients:
4 cups lettuce leaves, chopped (red leaf or romaine) |
1 tomato, chopped |
1/2 cucumber, chopped |
1 carrot, sliced |
2 green onions, sliced diagonally |
10 radishes, quartered |
other bite-sized raw vegetables (chopped avocado, broccoli, cauliflower, bell pepper, etc.) (optional) |
bite-sized cooked vegetables (beans, corn, peas, chopped artichoke hearts, etc.) (optional) |
nuts (pistachios, walnuts, pecans, etc.) (optional) |
seeds (pumpkin seeds, sunflower seeds, etc.) (optional) |
bite-sized pieces cheese (diced or shredded cheddar, feta, jack, etc.) (optional) |
chopped hard-boiled egg (optional) |
crouton (seasoned croutons, tiny crackers, chinese noodles, etc.) (optional) |
salad dressing (italian, thousand island, ranch, etc.) |
Directions:
1. In a salad bowl, toss together chopped lettuce, tomato, and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
2. OR: Arrange chopped lettuce on salad plates; then top with chopped tomato and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
3. Serve with salad dressing on the side.
|
|