Tips on Preparing Tossed Salads



Wash your greens and vegetables speedily in cold water and dry using paper towel. Chill if not used right away. Tear the greens and chop other crisp vegetables. Toss at once in enough unrefined oil to cut edges. Only then you should add your chopped wet vegetables, like tomatoes, and your choice of dressing. This process will avoid vitamin loss and will keep the salad crisp.

Use all types of colorful crisp vegetables to lend nutrients and beauty to your salads. Rely heavily on sprouts, as growing your own sprouts ensures you cheap, fresh, unsprayed greens all the year round. They add excellent variety in taste and texture and abundant vitamins. Raw vegetables are a necessary part of a good diet.

Recipes of Tossed Salads

CARROT, CABBAGE, AND RAISIN SALAD
1 cup finely shredded cabbage
3 cups grated carrots
1/2 cups raisins
1/2 cup mayonnaise
1 /2 teaspoon sea salt
1 teaspoon raw honey
2 teaspoons lemon juice
Mix the veggies and raisins. Mix the mayonnaise, salt, honey and lemon juice. Stir all ingredients well.

DRIED FRUIT SALAD
SERVES 6
4 ounces of dried apples
12 ounces of mixed, dried fruit juice of one large lemon
1/4 cup raw honey
Chop fruit into little bite sizes. Toss with lemon juice, then honey to coat every piece. Cover and refrigerate or keep in a cool place until moist.

JERUSALEM ARTICHOKE SALAD
SERVES 4
5 to 6 Jerusalem artichokes, grated
2 carrots, grated
stalks of celery, strung and chopped fine
1/3 cup chopped parsley
homemade mayonnaise or other dressing
Garnish: carrot curls and black olives
Wash and grate or chop the vegetables. Mix lightly using desired dressing. Serve on top of a lettuce leaf. Garnish each plate or the salad bowl prior to serving. Other raw vegetables could be added. If desired, add a bit of spicy or hot sauce or seasoned sea salt to the mayonnaise.

MUNGBEAN SLAW
SERVES 6
2 cups mungbean sprouts 2 cups shredded cabbage 2 tablespoons dulse
1 small onion, grated
1/2 cup green pepper, chopped
2 tablespoons unrefined oil
Toss vegetables with the oil. Then add dulse and a favored dressing.

LENTIL SALAD
SERVES 8
2 cups lentils, rinsed
6 cups boiling water
1/2 cup apple cider vinegar
1/2 cup unrefined safflower oil
minced garlic
sea salt or tamari soy sauce paprika
Add lentils to water and cook around 30 minutes Or till tender. Drain and cool. Mix oil and vinegar and stir lightly into lentils. Flavor with garlic, salt, and paprika. Refrigerate and serve chilled having tomatoes and lettuce or alfalfa sprouts.

© 2011 Athena Goodlight