Tossed Salad (American Salad)

American Tossed Salad may include lettuces, carrots, cucumbers and red peppers; the possibilities are limited only by your imagination

Salad is an amazing source of the Prebiotics that your body needs every day. This is an easy recipe that anyone should be able to make at home and that will be a colorful and delicious addition to your Microbiome Diet.

Ingredients

1/2 head of romaine/red leaf lettuce/oak leaf other lettuce

1 cucumber

1 carrot

1/2 red pepper

Simple Dressing

wedge of lemon

extra virgin olive oil

Salt, pepper

Optional:

cooked or canned chickpeas

feta cheese, rinsed and crumbled

cubed firm tofu (1 inch/2cm cubes)

1. Tear washed lettuce or other greens and place in a salad bowl or shallow platter. For romaine lettuce, tear the lettuce from ribs in 1 – 2 inch pieces. It is very nice to have two or more types of lettuce or greens in the salad, but this will depend on the size of your salad eating household.

2. Slice carrots in small rings, or cut 5 – 6cm cross sections into carrot sticks.

3. Slice cucumber in half lengthwise, and chop into 1/4 inch half moons, and add to lettuce with the prepared carrots. Slice bell peppers into rings (or half rings) and lay on top of other vegetables in the salad.

4. Serve with a wedge of lemon – to be squeezed onto the salad – and a drizzle of Extra Virgin Olive Oil, salt and pepper to taste.

Optional add-ins: Ingredients listed above like chickpeas, feta cheese, cubed tofu, as available, can be added to make the salad even more attractive, interesting and nutritious.

Here’s a tip: make a salad ahead of time to have it on hand for dinner.

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