Wash your greens and vegetables speedily in cold water and dry using paper towel. Chill if not used right away. Tear the greens and chop other crisp vegetables. Toss at once in enough unrefined oil to cut edges. Only then you should add your chopped wet vegetables, like tomatoes, and your choice of dressing. This process will avoid vitamin loss and will keep the salad crisp.
Use all types of colorful crisp vegetables to lend nutrients and beauty to your salads. Rely heavily on sprouts, as growing your own sprouts ensures you cheap, fresh, unsprayed greens all the year round. They
add excellent variety in taste and texture and abundant vitamins. Raw vegetables are a necessary part of a good diet.
Recipes of Tossed Salads
CARROT, CABBAGE, AND RAISIN SALAD
1 cup finely shredded cabbage
3 cups grated carrots
1/2 cups raisins
1/2 cup mayonnaise
1 /2 teaspoon sea salt
1 teaspoon raw honey
2 teaspoons lemon juice
Mix the veggies and raisins. Mix the mayonnaise, salt, honey and lemon juice. Stir all ingredients well.
DRIED FRUIT SALAD
SERVES 6
4 ounces of dried apples
12 ounces of mixed, dried fruit juice of one large lemon
1/4 cup raw honey
Chop fruit into little bite sizes. Toss with lemon juice, then honey to coat every piece. Cover and refrigerate or keep in a cool place until moist.
JERUSALEM ARTICHOKE SALAD
