Often, our salad IS our meal, with some fruit on the side. We tend to make a large salad, with lots of different ingredients. I have listed what we use on our salad here and you can pick and choose what most appeals to you. These can turn your salad into a masterpiece by the time you’re done. A side benefit is that you can eat as much as you want, and as long as you don’t load it down with a fatty dressing, you’ll probably lose weight (if you need to). Regardless, you’re sure to feel the health benefits of eating live foods rather than processed, lifeless ones.
Ingredients:
- Leafy green or red lettuce or spinach (choose from Bibb, Romaine, Leaf, Butterhead, or a host of others. Try them all until you find your favorite).
- Red, yellow, orange, or green pepper
- Cucumbers (try Seedless or Kirby)
- Cold or hot steamed broccoli or cauliflower
- Steamed asparagus
- Snowpeas or Sugar snap peas
- Shredded carrots
- Mushrooms
- Grilled eggplant
- Water chestnuts
- Cooked beets
- Spanish, red or sweet onions or scallions
- Raisins
- Beans (Garbanzos, pinto, red, kidney, navy)
- Green peas
- Fresh pear, mango, pineapple, raspberries
- Chopped walnuts, pecans, sunflower or pumpkin seeds or any other nut or seed
- Ground flax seed
- Chia seed
Enough choices yet? Too many??? The beauty of this combination is that you could have a salad every day for a month and never create the same salad twice. Some of these ingredients may seem strange or foreign to use as a topping for a salad. Experiment. Try different combinations until you find the one that pleases you the most.
Preparation:
- Start with a base of lettuce or spinach, then add as few or as many ingredients as you like to make your perfect salad.
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