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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Madison Middle School. Ingredients:
1 small head lettuce, torn into large pieces |
1 carrot, shredded (or sliced) |
3 tomatoes, diced |
6 green onions, sliced |
6 radishes, sliced |
1/4 head raw cauliflower, cut in pieces |
1/4-1/2 teaspoon garlic powder |
2 stalks celery, chopped |
1/2 cucumber, sliced |
2 tablespoons capers |
2 teaspoons lemon juice |
corn oil |
hard-cooked egg, halves (or deviled) |
shredded cheese (optional) |
Directions:
1. Combine vegetables; sprinkle with salt and garlic powder. Toss. Add lemon juice; toss. Add desired amount of oil; toss. Serve immediately. Score unpared cucumbers with a fork to produce green scalloped slices and cut radishes almost through to form fans. Try rings of sweet onion in place of green onions. Use a waffle cut or ripple cut on the carrots and radishes.
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