The Mixed Green Salad is delicious! It is the key to helping us reach the goal of 5 or more vegetables a day. This is in line with the USDA and the Department of Health and Human Services, which now recommends that one-half of your plate should be vegetables or fruit with each meal.
Nutritionists and healthy professionals know that if we eat a variety of colorful vegetables everyday, we will get every nutrient the body needs without an array of dietary supplements. Eating a healthy salad or two everyday, more than covers that requirement. The cooked vegetables included in the entrée or main meals provide more nutrients and a sense of well-being.
If we prepare enough salad ingredients for a few days of salad, we can assemble a salad on demand in minutes for pennies on a dollar. After selecting a green salad bed, use shredded carrots. ( You can shred the entire bag and stored in a tightly sealed container). Next, select whatever is in season in your region.
Just think color, layer, and serve.
1 bunch of curly romaine lettuce
3 large leaves of kale ½ bunch romaine lettuce
2 to 3 large leaves of collard greens
½ bunch spinach
2 large carrots, shredded
½ cup mozzarella soy cheese, grated (optional)
½ small red onion, finely chopped (optional)
Sprinkle with roasted sesame seeds
Rinse leaves in cool water. Tear curly romaine and spinach into bite-size pieces.
Roll collard leaves and slice into ¼-inch width to give it a shredded appearance.
Chop kale into the size of parsley.
Place in large salad bowl. Mix greens. Layer the remaining vegetables.
When serving, top with soy cheese and your favorite healthy salad dressing. Serves 6.
Note: This salad presents well when made on individual plates or bowls.
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