This salad is fast, easy, and packed with nutrition. When I serve it at dinner parties, every last leaf is eaten. The raw garlic adds loads of flavor, and is a great anti-viral and anti-bacterial. I’ve been known to put in 3 or more cloves in when I feel a bug coming on. Just make sure those around you eat it too!
1 high quality vegetable peeler (I use OXO)
1 garlic press
½ 6 oz bag, ready-to-eat organic spinach, romaine or other salad greens
1/3 c. crumbled feta cheese
1 clove fresh garlic (or to taste)
1 handful pre-sliced mushrooms
Cherry tomatoes tossed in whole or cut in half
Slices of peeled cucumber
2 T Defrosted frozen peas
2 T extra virgin olive oil
1T balsamic vinegar
Put lettuce in a large bowl. Peel the carrot. Continue to use the vegetable peeler to peel off slices of carrot, directly into the bowl. This creates light bits of carrot that add color and flavor, but do not sink to the bottom of the salad. Add cheese and any optional ingredients.
Crush the garlic by placing the flat side of a wide chef’s knife on top of the garlic clove. Smash the garlic clove under the knife blade. This will make the skin easy to separate from the clove. Place the clove in a garlic press, and press the garlic directly onto the salad. Discard the remaining garlic inside the press.
Combine oil and vinegar and stir or shake well, immediately before using. (I use an old jam jar with a lid and shake to combine). Pour over salad and toss.
Yield: 2 – 4 servings