Serves: 5
Total Calories: 42

Basic Salad:
2 cups torn Romaine or red leaf lettuce
1 cup baby spinach, lightly packed
1/4 cucumber, peeled and thinly sliced
1/4 carrot, peeled and shredded or thinly sliced
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Optional Ingredients:
1/2 cup thinly sliced red cabbage
1/2 cup alfalfa or clover sprouts
1/2 avocado, chopped
1/4 cup thinly sliced celery
1/4 cup dulse leaves, or 2 tablespoons dulse flakes
1/4 cup thinly sliced red or green onion
2 small radishes, sliced
2 cherry tomatoes, halved
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Dressing:
2 tablespoons Lemon-Herb Dressing, Tahini-Lemon Dressing, or other dressing of your choice (recipes found in Salad Dressings chapter)

Equipment:
salad spinner
measuring cups
cutting board
peeler
chef’s knife, 8-inch
grater, or food processor fitted with a shredding disk
mandoline (optional)
measuring spoons
large bowl
tongs

Combine the lettuce, spinach, cucumber, and carrot in a large bowl with as many optional ingredients as you like. Add the dressing and toss until evenly distributed. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 42
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crudités
green salad
green salad with fennel and cherry tomatoes
garden salad
caesar salad
rainbow salad
chopped salad
lettuce, tomato, and avocado salad
the wedge
taco salad
composed salad with pears
grapefruit and avocado salad
trail mix salad
greek salad
thai salad
harvest salad
arame salad
jerusalem salad
caprese salad
indian carrot and cucumber salad
mango and avocado salad
shaved beet salad
tricolor salad