ROMAINE   VIBRANT
 Sensational Salads















Veggies: 
Shredded carrot
Shredded cabbage (purple)
Tomatoes (cherry, heirloom)
Peppers (red, green, yellow, orange)
Onion
Radish
Celery
Beets
Broccoli
Cauliflower
Sprouts (bean, broccoli)
Cucumber
Chives
Eggplant
Green beans
Okra
Olives
Mushrooms
Snap peas
Zucchini
Corn
Avocado
I encourage people to eat at least one large salad each day.  Diversity and creativity are crucial in keeping salads beneficial and delicious.  See how many foods you can use from the greens and veggies columns, while using one or two types of beans and/or fruit, and about one ounce of nuts and/or seeds.  I prepare a bunch of toppings at once, so I can store them in containers that are quick and easy to assemble.  Try a new item each week to expand your palate.
Beans:
Edemame (soybeans)
Kidney
Garbanzo
Pinto
Lima
Black 
Navy
White
Butter
Black-eyed peas
Green peas

Fruits:
Strawberries
Blueberries
Blackberries
Kiwi
Apple
Pear
Orange
Mandarin oranges
Grapefruit
Watermelon
Cantelope
Honeydew
Dried cherries
Dried cranberries
Goji berries
Raw Nuts:
Almonds
Pecans
Cashews
Walnuts
Brazil 
Soy
Hazelnut (filberts)
Pine
Macadamia
Peanut
Pistachio

Raw Seeds:
Flax
Sesame
Sunflower
Pumpkin
Poppy


Salad Dressing Recipes to come!





Greens:
          Romaine
        Leafy green
      Red leaf lettuce
          Spinach
        Watercress
          Arugula
       Swiss Chard
       Butterhead
         Cabbage
           Chard
    Dandelion Greens
            Edive
          Escarole
           Frisee
            Kale
          Iceberg
      Lollo Rosso
         Mesclun
         Oakleaf
        Radicchio
       Red Orach
          Tatsoi
       Bok Choy
         Mizuna
    Baby Beet Greens
          Mache

Salad Greens
Mix, match and create your own colorful, sensational salad!
Share your favorite combination with us:
Photo from Elisa's kitchen