Signature Salads

Originally appears in the Fall 2012 issue

 Preparation

Gather a selection of ingredients from some or all of the groups listed below. The ingredients given are just a starting point.

Salad

• Fresh vegetables: chard, lettuces, kale, beets, carrots, onions, beans, peas, herbs, peppers, avocadoes, tomatoes
• Fruits: apples, pears, grapes, cantaloupes, mangoes
• Whole grains: bread, pasta, rice, bulgur, barley, quinoa
• Proteins (optional): seeds, nuts, legumes, cheeses, cottage cheese

Protected Area

This content is password-protected. Please verify with a password to unlock the content.

Show Password Submit

To view the photo-rich magazine version, click here.

If you are not already a subscriber, please subscribe to read the full article

Brooke Ziebell is the Field to Table Schools Coordinator for FoodShare, a community food security organization in Toronto, Ontario. For more information about their programs, visit www.foodshare.net.