Garden Cuisine: Essential Salad

[Guest guest]

Here's Wenner's idea for preparing a salad mix in advance so it is

ready to go. Note that he uses the VeggiePack in this.

 

One of these days I'm going to try this approach. I bet I'd eat more

veggies if they were cleaned and ready to go.

 

Ellen

 

* Exported from MasterCook Mac *

 

Essential Salad

 

Recipe By : Garden Cuisine, Paul Wenner, p304

Serving Size : 12 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 cups light vegetable greens -- *

3 cups medium vegetable greens and flowers -- **

1 1/2 cups VeggiePack -- see recipe

- to 2 cups

- chopped in 1/4- inch slices

1/2 cup optional edible flowers -- ***

 

* red leaf, green leaf, or butter lettuce, field greens, baby greens,

parsley, celery tops, spinach, radicchio, etc

 

** bok choy, collards, kale, red cabbage, green cabbage, Swiss chard,

watercress, mustard greens, endive, etc

 

*** Pansy, nasturtium, chive flowers, squash, or cilantro blossoms;

only if unsprayed

 

 

When fresh, edible flowers are added to this potent nutrition mix, it

becomes a feast for the soul.

 

Tear or chop into bite-size pieces, wash and spin dry the light

greens. Slice the medium vegetable greens and flowers very thin and

add. Add the VeggiePack and edible decorative flowers and toss. Pack

into 1-pint ziplock or the new " green " bags and store in the

refrigerator.

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg

Sodium

 

 

_____