By Sher from Rowlett, TX
3 cups lettuce-iceberg
romaine red or salad bowl(combination of these)washed,dried and broken into bite size pieces.
1 cup spinach,coarsely chopped
1 cucumber or 2 pickling cukes,peeled and sliced
1 medium tomato cubed or sliced
1-2 cups sprouts-alfafa,red clover,mung bean,lentil,sunflower or buckwheat or any combination of these
Any raw vegetable additions such as carrots,celery,mushroom,red or green cabbage,jicama,raddishes,beets,zucchini,cauliflower,broccoli or Jerusalem artichokes
In a large bowl,combine all the ingredients.Add 1/4-1/3 cup light dressing,like
1 clove garlic halved
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon sea salt or salt free seasoning
fresh ground black pepper
Combine all together and enjoy.
Serves 2 people.Hope this is the recipe you wanted.
I hope this recipe will help.
Easy Roast Chicken
1 small fryer or broiler
Fresh ground black pepper
Preheat oven to 425 F. degrees. Rub chicken inside and out with sea salt and pepper. Roast in oven for 45-55 minutes,basting frequently with its drippings .Chicken will be golden brown and very juicy, and leg will move easily when it is ready.
4 cups butter lettuce, washed, dried and broken into bite size pieces
2 cups spinach,coarsely chopped
1/2 cup alfalfa sprouts
1/4 cup arugula or fresh cilantro, chopped finely
2 cups Roast Chicken, skinned and shredded or broiled, steamed, or barbecued chicken
2 cups asparagus
1/2 cup carrots, slivered
Prepare the salad
In a large bowl, combine lettuce,spinach,sprouts,and arugula or cilantro.Break and discard tough ends from asparagus, and cut into 1 inch diagonals. Drop asparagus into boiling water.Boil for 3-4 minutes or until it turns bright green. Remove from boiling water.and place immediately under cold water. Pour boiling water over carrots and allow them to blanch for 1-2 minutes. Drain. Add chicken, asparagus, and carrots to salad greens. Enjoy.
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