We eat a salad with every dinner, and often with lunch too. Making raw or enzyme-enriched foods an essential part of your diet provides you with a good source of vitamins, minerals and other nutrients. Besides, salads are tasty.
I prefer to use mixed mesclun lettuce rather than head lettuce (except in Caesar salad of course!). I like the variety of flavors and colors. The cost per serving is approximately $0.89.
You might also be asking yourself why I bothered posting a recipe for salad. It’s because I like linking the meal plan with the recipes, if you must know. Links are fun.
- 2 Cups Mixed Organic Mesclun Lettuce per Person
- Organic Red Onion
- Freshly Cracked Organic Pepper
- Real Salt or Celtic Sea Salt
- Organic Raw Apple Cider Vinegar
- Organic Cold-pressed Unrefined Extra Virgin Olive Oil
- Slice your red onion super thin. Like paper thin is a good start. You don’t want huge chunks in your salad, just thin strips for flavor and color. You need about one thin circle per person give or take.
- Now plate your salad fixings: the onion, the lettuce and sprinkle them with salt and pepper. Sorry about the blurry shot. I’m no photographer, but I like pictures.
- Now pour about a tablespoon of extra virgin olive oil over the salad. That, by the way, is a tablespoon per person.
- Now pour about 1 teaspoon cider vinegar over the salad.
- Serve and enjoy in all its tart, peppery goodness.