| To get started with your healthy restaurant salad, | | | | supermarket variety containing preservatives and |
| use greens like spinach, leaf lettuce, endive or | | | | sugar. |
| kale. Iceberg/head lettuce should be avoided as it | | | | Only your imagination limits the variety of the |
| doesn't have much nutritional content. You should | | | | restaurant salads you make. Experiment, add and |
| always clean and drain the lettuce before use, | | | | remove any ingredients to find the flavor you |
| you may do this by washing them under the | | | | prefer. The following is a list of ingredients that will |
| faucet while rolling them in a dry piece of cloth or | | | | give additional flavor to the salad:raw corn cob, |
| similar. Refrigerate the lettuce while you prepare | | | | raw asparagus, raw cubed or grated |
| the other vegetables. | | | | summersquash, raw cubed or grated sweet |
| Once you have prepared the other vegetables, | | | | potato, cucumber, cherry tomato, parsnips, |
| take the greens out of the fridge and rend them | | | | cabbage, turnips, radishes, rutabaga, beets, |
| into small pieces. Then fill half a bowl with the | | | | snowpeas, eggplant, zucchini, chopped up chives |
| greens and add these vegetables: | | | | and so on. For texture you may add sunflower |
| Cauliflower florets, broccoli florets, diced celery | | | | seeds or raw grated almonds. |
| topped with grated carrots. Diced yellow and/or | | | | Keep in mind that the serving size of your |
| red peppers, chopped up scallions and sweet | | | | restaurant salad should be generous, as a large |
| onions. Also chop up half an avocado. | | | | salad can serve as the main part of your meal. |
| You can eat the salad plain or top with lemon | | | | Please visit my website Low Calorie and |
| juice or dressing, but stay away from the regular | | | | Vegetarian Recipes for more delicious recipes. |