Wayne Gisslen

Garden Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  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 s

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.