GET BACK
TO NATURE
Raided Garden Salad
"To plant a garden is to believe in
tomorrow," said Audrey Hepburn. Yes,
but to really feel alive there's nothing like
stealing fresh vegetables — especially
from the gardens of those closest to you.
Ingredients
• fresh picked veggies from your
neighbour's garden
• 1 ⁄2 pail of greens
• small tomatoes, diced
• 1 ⁄2 cucumber, peeled as needed &
sliced 1/4-inch thick
• 1 celery rib, sliced (optional)
• 1 carrot, peeled & diced (optional)
Dressing
• seasoning salt, to taste
• seasoned pepper, to taste
• garlic powder, to taste
• parmesan cheese, grated, to taste
• olive oil & vinegar, to taste
Prepara on
Catch your breath and tear le uce into bite sized
pieces and wash and dry thoroughly. Place in large
salad bowl (wider than it is deep). Top with prepared
vegetables. Sprinkle with salt, pepper, garlic powder.
Go lightly un l you learn how much is 'to taste' for
you. Pour oil over salad, then vinegar. It is important
that the oil be first. Quan ty requires a bit of
prac ce — go light on the vinegar at first. You can
add more if needed. Aim to coat the top layer of
vegetables. Toss un l well mixed. Taste. Add vinegar
or oil if needed, and toss again!
