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Cool Summer Salads – Nutritious, Delicious, and Better Than Air Conditioning
With the added attention that vegetables have received over the past two decades, salads have become almost a staple in the average Westerner’s diet. Even fast food restaurants have gotten into the act by featuring tossed and meat salads in their menus, with some establishments having a well-stocked salad bar. Since salads are not cooked and are often made with fresh vegetables gotten from the refrigerator, they are definitely a “cool” dish, and what better time to eat our garden greens than in the hot, sticky summer!
Properly prepared salads, along with a tasty, healthy dressing, provide one with a range of nutrients, an easy-to-prepare snack or meal, and an abundance of life-giving enzymes. Even vegetable-hating kids will often scream for a well-crafted and tasty salad. If you have trouble getting your children to eat vegetables, read on and get busy!
- 2 cups grated carrots
- 1 cup shredded red cabbage
- 2 ears of corn, kerneled (do not cook the corn)
- 4 Brussels sprouts, sliced thin
- 1 cup of clover sprouts
- Romaine or butter lettuce for two
- Your favorite dressing
Prepare a bed of lettuce. Combine the first five ingredients and scoop onto the lettuce. Pour your favorite dressing over the top. Serves two.
Nutritional Benefits: This salad is usually a hit with the kids, and combines the high beta-carotine of the carrots and lettuce, the vitamin C of the cabbage and Brussels sprouts, and the B vitamin content of the sprouts and corn. Romaine lettuce and clover sprouts are also fair source of various minerals, including calcium and magnesium. Best served with avocado dressing.
Published in the Price-Pottenger Journal of Health and Healing
Summer 2001 | Volume 25, Number 4
Copyright © 2001 Price-Pottenger Nutrition Foundation, Inc.®
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