Italian Salad
Serves 6
Ingredients:
1 head romaine lettuce
1 bunch watercress
1 red pepper, seeded and cut into a julienne
1 cucumber, peeled, seeded, quartered lengthwise, and finely sliced
1 heart of celery with leaves, finely chopped
1 small red onion, finely sliced
½ cup small seed sprouts
2 carrots, peeled and grated
1 cup red cabbage, finely shredded
1 cup cooked chickpeas
3/4 cup basic or garlic dressing of your choice
Directions:
Remove the outer leaves of the romaine, slice off the end and open up to rinse out any dirt or impurities while keeping the head intact. Pat dry. Slice across at 1/2-inch intervals. Place romaine in your salad bowl, then the water cress, then add chopped vegetables in different piles. Strew the sprouts and garbanzo beans over the top for an attractive presentation. Bring to the table to show off your creation before tossing with dressing. May be served with grated Parmesan cheese.
Recipe couresty of Sally Fallon, author of Nourishing Traditions