Friday, February 12, 2010

Energy Salad

15 mins
  • 3 cups lettuce--iceberg, butter, romaine, red leaf, or salad bowl (or any combination of these), washed, dried, and broken into bite-size pieces
  • 1 cup spinach, coarsely chopped (optional)
  • 1 small cucumber or 2 pickling cukes, peeled and sliced
  • 1 medium tomato, cubed or sliced
  • 1-2 cups of sprouts--alfalfa, red clover, mung bean, lentil, sunflower, or buckwheat (or any combination of these)
  • Any raw vegetable additions such as carrots, celery, mushrooms, red or green cabbage, jicama, radishes, beets, zucchini, cauliflower, broccoli, or Jerusalem artichokes (optional)
  • 1/4 cup olives or several slices avocado (optional)
  • 1/2 cup beans or 1/4 cup raw sunflower or sesame seeds (optional)
In large bowl, combine all ingredients. Add 1/4-1/3 cup Light Dressing or dressing of your choice. Toss well. You can be as flexible as you like with this salad and vary the amounts of each ingredient according to your preference. The tomatoes and cucumbers are important and useful, because their extra water content will help in digestion of the more fibrous greens.

Serves 1-2.

Light Dressing:

  • 1 clove garlic, halved
  • 2 Tbsp olive, safflower or unrefined sunflower oil
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp sea salt, seasoned salt, or salt-free seasoning containing no MSG or other chemicals
  • Fresh ground black pepper (optional)
Place all ingredients in measuring cup, and allow to sit for 15 minutes or longer so garlic flavors oil. Pierce garlic with fork and whip ingredients together with garlic fork. Discard garlic. Pour dressing over salad, and toss well.

Enough for 1 large or 2 small salads.

Recipe via Fit For Life

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.