California Vegetable Salad

Recipe by So Cal Gal
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READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups lettuce leaves, chopped (red leaf or romaine)
  • 1
    tomatoes, chopped
  • 12
    cucumber, chopped
  • 1
    carrot, sliced
  • 2
    green onions, sliced diagonally
  • 10
    radishes, quartered
  • other bite-sized raw vegetables (chopped avocado, broccoli, cauliflower, bell pepper, etc.) (optional)
  • bite-sized cooked vegetables (beans, corn, peas, chopped artichoke hearts, etc.) (optional)
  • nuts (pistachios, walnuts, pecans, etc.) (optional)
  • seeds (pumpkin seeds, sunflower seeds, etc.) (optional)
  • bite-sized pieces cheese (diced or shredded cheddar, feta, jack, etc.) (optional)
  • chopped hard-boiled egg (optional)
  • crouton (seasoned croutons, tiny crackers, Chinese noodles, etc.) (optional)
  • salad dressing (Italian, Thousand Island, Ranch, etc.)
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DIRECTIONS

  • In a salad bowl, toss together chopped lettuce, tomato, and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
  • OR: Arrange chopped lettuce on salad plates; then top with chopped tomato and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
  • Serve with salad dressing on the side.
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