Nutrition Information

Salad, Garden

by Pierre S. Aoukar, MD
Posted: March 17, 2003

Servings: 4

INGREDIENTS:

1 – 1½ pounds mixed salad greens, see below
2 large tomatoes, sliced or 1 package grape tomatoes
½ English cucumber sliced
1 sweet red pepper, sliced
2 carrots, thinly sliced
6-8 radishes, finely sliced
handfu1 fresh mint leaves (optional)
sea salt to taste
crushed black pepper to taste

See Vinaigrettes for your favorite salad dressing.

DIRECTIONS:

This is your standard, everyday salad. You are never limited to just the ingredients listed. Use your imagination. Most importantly, use the best ingredients that are available and affordable to you. Here are a few words on salad greens. Don’t ever buy iceberg lettuce. It has neither flavor nor nutritional value. I like to use muesclin mixed greens, but you can use any variety you like. Some recommendations include Boston lettuce, red lettuce, green lettuce, escarole, endive, radicchio, frizze, baby spinach, baby arugula, chicory and baby dandelion. Wash and dry the greens as necessary. Prepackaged mixes are fine too, as long as they don’t contain iceberg lettuce.

Reference:
Garden Salad, The Recipes of Dr. Aoukar