Simple Salad for Those Who Burn Water

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.

simple salad for those who burn water

By Jenny Published: November 26, 2007

    We eat a salad with every dinner, and often with lunch too.   Making raw or enzyme-enriched foods an essential part of your diet …

    Ingredients

    • 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

    Instructions

    1. 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.
    2. 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.
    3. Now pour about a tablespoon of extra virgin olive oil over the salad. That, by the way, is a tablespoon per person.
    4. Now pour about 1 teaspoon cider vinegar over the salad.
    5. Serve and enjoy in all its tart, peppery goodness.

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    What people are saying

    1. says

      I love my 3-4 ingredients recipes by White and Farrow, but too many of the ingredients are hard to find. Any suggestions for healthy, simple and 5 or less ingredients?

    2. ~M says

      Any ideas for substitutions for the onion? I really dislike raw onion. So far, the only sub that comes to mind is apple or pear “carpaccio”-like thin slices (which, luckily, are still in season!)

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