I eat a salad every day. It's my health insurance policy. Use as many colors as you can for the most antioxidants and make just enough dressing to lightly coat the vegetables. For two people, I use barely a tablespoon each of oil and vinegar. I vary the vinegars for variety, with pomegranate or cherry vinegar. - Jenny Jones
- Romaine lettuce
- Green cabbage
- Bell peppers
- Garbanzo beans (canned)
- Red onion
- Equal mix of olive oil & balsamic vinegar (1/2 and 1/2)
- Pinch of salt & pepper to taste
- Place salad ingredients in a large bowl.
- Add just enough dressing to coat the veggies and toss well.
- Eat a salad every day!
Note: This is also good with my Greek Salad Dressing.
Note: For more on the health benefits of my salad click here.