Here we have a simple fresh garden salad. Made with crisp red leaf lettuce, juicy ripe Roma tomatoes, firm hot-house cucumbers, sweet peppers and carrots. Topped with crunchy pistachios and sunflower seeds.
- 1 large bunch of red leaf lettuce
- 4 large Roma tomatoes
- 1 large hot-house cucumber
- 2 large yellow bell pepper
- 1/3 cup of sunflower seeds
- 1/3 cup of pistachio nuts no shell
- 2 medium carrots
- Remove the bottom stock of lettuce before cleaning.
- Wash lettuce in a large bowl of cold water with 1 tablespoon of white vinegar. Soak for a few minutes and repeat this process until the water is clear. Then rinse each leaf under cold running water.
- Place carrots, peppers and tomatoes in a bowl of cold water with white vinegar. Scrub veggies well and rinse under cold running water and place in colander. Do the same with the cucumber.
♦ Chef Ann’s ‘Garden Salad’ Tips:
- To shorten your time you can buy prewashed lettuce.
- Always look for firm flawless cucumbers, peppers and tomatoes.
- Seeds and nuts are optional.
For those of you with health issues, such as celiac disease and those who need to avoid gluten, try:
- Hendrickson’s Original Sweet Vinegar & oil (a dressing that is gluten-free) | Homepage – Hendrickson’s
- Reading this article ‘Let’s Talk About Gluten‘
Preparation for garden salad
- Place lettuce in a spinner to dry or lay flat on paper towels.
- Chop carrots thin and on the diagonal.
- Slice cucumber ½ inch thick then slice in half.
- Slice bell pepper in half and remove all seeds, then chop Julienne style.
- Chop tomatoes in medium size chunks.
- Remove pistachio nuts from shell before adding to salad.
- You may use salted or unsalted sunflower seeds for this salad.
- Place salad mix in a large bowl and toss well before adding vinaigrette.
Preparation for Salad Dressing
- ½ cup of extra virgin Olive oil
- ¼ cup of apple cider vinegar
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ¼ teaspoon of lemon juice
- 3 tablespoons of water
- Salt and pepper to taste is optional
- Add all ingredients to a bottle and shake well before pouring over salad.
Total time: about 30 minutes
♥ Chef Ann’s Note:
I choose to showcase this vinaigrette because it is a healthier choice and will give you fewer calories than a creamy store-bought dressing. Of course you can use any dressing you wish with this colorful garden salad.