I love salad. I have always loved salad. My first exposure to good salad was by my Greek grandfather, Angelo, whose salad ingredients came fresh out of his California garden. I was never able to ply from him the secrets of his salad dressing, which was zingy and fresh- tasting. Years after his death, a cousin shared with me that the secret was fermentation. Angelo made a simple concoction of olive oil, white vinegar, garlic, herbs, and sugar – and left it in a cupboard to ferment. I played with this chemistry for years and could never quite duplicate it!
My favorite dressing now is very simple – and it’s made right onto the salad. First I spray on a squirt or two of Bragg’s Amino Acids, followed by a few tablespoons of lemon juice dribbled on the salad, followed by dribbling a couple tablespoons of extra virgin olive oil. That’s it. For serving more people, I of course will increase the amounts.
I normally make a huge bowl of salad (about 20 cups or 4-5 quarts) at least once a week to munch on. I eat huge salads daily – most frequently for dinner (along with whatever meat I’m eating). Here is my favorite basic winter salad recipe:
Sheri’s Basic Salad
2 heads romaine lettuce
1 head red leaf lettuce
2 c finely shredded red cabbage
1 c finely shredded carrot
1 c finely sliced celery
2 c finely shredded green cabbage
1 cucumber, diced
1 red onion, sliced thin
1 zucchini, diced
(I also like shredded beet on salad, however I don’t like what it looks like when I toss it in a large batch, so I add that as I go.) Rinse all produce. I like to chop the lettuce into about 1 1/2 inch pieces so that the salad dressing hits it all, I also think it makes it easier to eat a HUGE salad when it’s all chopped small, but that is just me. Now, because this is so large, I layer rather than toss. I combine all the veggies but lettuce, then layer lettuce-veggies-lettuce etc until the bowl is full. Keep it in the fridge either covered in plastic or with a towel draped over the top of the bowl. Avocado is also a very nice addition, but add it as you go rather than to the whole batch so it doesn’t turn brown on you. Nuts (walnuts, pecans) are a great addition as well, and sometimes for festive fun I’ll add thinly sliced orange, diced apple, or dried cherries.
Yes, this recipe is in Genesis (without the dressing) – be sure and play with lots of different veggies! For a similar salad recipe, try Sheila’s Salad.
Genesis Transformation's Blog 
Angela
December 29, 2008
This is very similar to my salad. I make mine each day with 1/2 – 1 full head of read or green lettuce (depending on how big they are), 1/2 buch of spinach. 1/2 cup of purple cabbage, 1 or 2 carrots (I like mine diced), 1/4-1/2 head of celery, and 1/2 – 1 full cucumber, 1 or 2 radishes, and any other veggies I feel like chopping up. Then I toss it with the same dressing. Lately I’ve been using Braggs Apple Cider Vinegar rather than lemon juice. Pine Nuts are my new favorite addition along with avocados if they fit in the plan. I had always loved my salads even before I became involved with this nutrition program. (Of course, I used to drench them with ranch dressing!)
My husband used to laugh and tease me with “expecting company, Angela?” Lately, though, I’ve had to make them extra large otherwise he eats the whole thing!
There is something missing from my day if I don’t eat a gigantic salad.