Recipe Description


- 1 ½ lb mixed salad greens
- 1 cucumber
- 2 stalks celery
- 3 radishes
- 3 scallions
- 2 carrots
- 2 tomatoes


1. Include some firm-textured, crisp lettuce in the mixed greens, such as romaine or iceberg
2. Wash and drain the greens thoroughly. Chill in the refrigerator.
3. Score the cucumber lengthwise with a fork. (Peel if it has been waxed.) Cut into thin slices.
4. Cut the celery into thin slices on the diagonal.
5. Trim the radishes and cut into thin slices.
6. Trim the roots and tops of the scallions. Slice.
7. Trim and peel carrots. Shred using a grater.
8. Remove the core end of the tomatoes. Cut into wedges, 8-10 per tomato, depending on size.
9. Cut or tear lettuce and other greens into bite-size pieces.
10. Place all ingredients except tomatoes in a large mixing bowl. Toss until evenly mixed.
11. Plate the salads on cold plates or bowls.
12. Garnish with tomato wedges.
13. Hold in refrigerator until ready to serve.
14. Serve with your favorite low fat dressing.