Bragg Famous Raw Garden Salad

Course : Salads
Serves: 3
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2 stalks celery -- sliced
1/4 medium bell pepper and seeds -- chopped
1/4 medium cucumber -- sliced
3 medium tomatoes
2 medium spring onions -- tops included
1/2 cup green cabbage -- sliced
1/3 cup red cabbage -- chopped
1/2 cup alfalfa or sunflower sprouts
1 medium raw beet grated
1 medium carrot -- grated
1 medium turnip -- grated
1 medium avocado -- ripe

Preparation / Directions:

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

1 Kitchen's say:
  (5 3/4 Stars!)
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