Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 stalks celery -- sliced
1/4 bell pepper and seeds -- chopped
1/4 cucumber -- sliced
3 medium tomatoes
2 spring onions -- tops included
1/2 cup green cabbage -- sliced
1/3 cup red cabbage -- chopped
1/2 cup alfalfa or sunflower sprouts
1 raw beet -- grated
1 carrot -- grated
1 turnip -- grated
1 avocado -- ripe
Preparation:
For variety add raw zucchini, yellow squash, sugar peas, mushrooms, broccoli, cauliflower. Dice avocado and tomato, and serve on the side as a dressing. Chop, slice or grate vegetables fine to medium for variety in size. Mix vegetables thoroughly and serve on a bed of lettuce, spinach, watercress or chopped cabbage. Serve choice of fresh squeezed lemon or orange or dressing separately. Chill salad plates in freezer before serving. Always eat sald first, before serving hot dishes.
Nutritional Information:
168 Calories (kcal); 11g Total Fat; (52% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 80mg Sodium
