Green Salad

Homemade salad is a healthy way to eat your vitamins everyday. Prepare the ingredients for more than one salad: wash the greens, peel the carrots, make the dressing. Salad fixings will keep in the refrigerator for two days.


1 head green lettuce: romaine, spinach, red leaf, butter
1 carrot
1/2 medium-sized red onion, chopped
2 tomatoes, chopped
1/4 cup extra virgin olive oil
4 tablespoons vinegar, balsamic, red wine, rice or lemon juice
pepper to taste
sesame salt (optional)

Soak greens in a large mixing bowl filled with water. Rinse one or two times. Place lettuce greens in a salad spinner. Snip the leaves with scissors into bite size pieces. Twirl to remove excess water.

Place the greens in a large mixing bowl. Use a vegetable peeler to remove the skin and slice the ends of a carrot, then use the vegetable peeler to grate the entire carrot into the salad mixture. Add chopped onion and tomatoes.

Drizzle olive oil over the salad mixture. Sprinkle with salt and pepper to taste and mix carefully.
Add vinegar or lemon juice and mix until combined. Adjust the amount of vinegar or lemon according to taste. Taste to correct seasonings.

Let the salad marinade for a few minutes before serving.

Additional options

Fish sauce
Parmigiano Reggiano
Soy sauce
Worcestershire sauce