[24th April 2006]
Cleansing Green Spring Salad
A quote from the original VeggieTalk blog »
“I often make this salad when I want a refreshing companion to a warm, hearty dish, especially at this time of year, when greens are young and crisp. Since I had the golden beets on hand I just diced them and tossed them in. It’s a terrific, crunchy salad, and takes 5 minutes or so to make.”
4 to 6 servings
Use only organic veggies for maximum effect.
- 4 to 6 ounces tender greens (baby greens, arugula, baby spinach, watercress, or a mixture)
- 1 cup green sprouts (I like sweet pea shoots)
- 1 Granny Smith (green) apple
- 1/2 medium daikon radish, peeled and sliced
- 2 large stalks celery or bok choy, sliced
- 1/2 medium cucumber, unpeeled, cut in half lengthwise and sliced
- Flaxseed or olive oil and lemon juice to taste, or your favorite dressing
- 1/4 cup toasted pumpkin seeds, optional
- 2 to 3 medium cooked and peeled beets, preferably golden, optional
Combine in a salad bowl, toss, and serve.
This recipe © http://vegkitchen.com / Nava Atlas 2006
Click here to print.