Decide the theme of your salad. What additions do you wish to put in your salad? What do you crave? How can you work that into your salad? What does your body need to stay balanced? Keep in mind that your finished product will not and should not look like an ordinary salad. Be creative. You’ll find a lot of satisfaction with this new mindset and new way of eating.
8 cups lettuce of your choice
2 cups spinach, watercress or other green
1 to 2 cups alfalfa or clover or sunflower or radish sprouts
2 cups raw vegetables such as:
sliced or cubed tomatoes
sliced cucumbers
shredded carrots
minced celery
cubed or sliced avocado
shredded red cabbage
sliced or minced onions
raw sliced mushrooms
Add assorted steamed vegetables such as:
Artichoke hearts
Asparagus
Beets
Broccoli
Carrots
Cauliflower
Corn
Peas
String beans
Yellow squash
Zucchini
Top with any dressing you like. One suggestion is:
6 Tbs. extra-virgin olive oil
2 Tbs. lemon or lime juice
¼ teaspoon pressed garlic or garlic powder
1 ½ teaspoons tahini or ½ teaspoon Dijon-style mustard
2 Tbs. water, if using tahini
Ground rock salt, seasoned salt (NO MSG)
Freshly ground pepper (optional)
Variations for Main-Course Salad:
While keeping within your calorie guidelines, you can also add the following in moderation to your Main-Course Salad:
Potatoes, broiled, roasted, sautéed or steamed
Whole grains such as brown rice, couscous, quinoa, barley, millet
Beans
Olives
Sautéed onions and mushrooms
Sea vegetables, particularly nori
Sesame seeds
Sun-dried tomatoes
Sunflower seeds
