Garden Salad


U.S. Metric Ingredients
1 lb 12 oz 800 g Mixed salad greens (see Note)
4 oz 125 g Cucumbers
2 oz 60 g Celery
2 oz 60 g Radishes
2 oz 60 g Scallions
2 oz 60 g Carrots
12 oz 350 g Tomatoes



  1. Wash and drain the greens thoroughly. Chill in the refrigerator.
  2. Score the cucumbers lengthwise with a fork, or peel them if they are waxed. Cut into thin slices.
  3. Cut the celery into thin slices on the bias.
  4. Trim the radishes and cut into thin slices.
  5. Trim the roots and wilted tops of the scallions. Cut in half crosswise. Then slice lengthwise into thin shreds.
  6. Trim and peel the carrots. Shred on a medium grater.
  7. Remove the core end of the tomatoes. Cut into wedges, 8–10 per tomato, depending on size.
  8. Cut or tear the lettuce and other greens into bite-size pieces.
  9. Place all ingredients except tomatoes in a large mixing bowl. Toss until evenly mixed.
  10. Plate the salads on cold plates or bowls.
  11. Garnish with tomato wedges.
  12. Hold for service in refrigerator.
  13. Serve with an appropriate dressing.

Per serving: Calories, 25; Protein, 2 g; Fat, 0.5 g (14% cal.); Cholesterol, 0 mg; Carbohydrates; 5 g; Fiber, 2 g; Sodium, 25 mg.