European Chef's Salad

 
5 cups spinach, triple washed, patted dry, destemmed, and torn into bite-size pieces
3 cups red-tipped loose-leaf lettuce, washed, patted dry, and torn into bite-size pieces
2 cups Boston lettuce, washed, patted dry, and torn into bite-size pieces
1 1/2 cups red cabbage, shredded
2 cups mung bean sprouts, rinsed
1 - 15 oz. can kidney beans, rinsed, and drained
1 cup canned beets, rinsed, drained, and cut into a small dice
1 cup carrot, shredded
1 cup cucumber, peeled, deseeded, cut into quarters lengthwise, and sliced
1/2 cup radish, cut in half, and thinly sliced
1 cup soy cheddar cheese, shredded
1/3 cup sunflower seeds
 

In a large bowl, toss together the spinach, loose leaf lettuce, Boston lettuce, and red cabbage. Scatter the remaining ingredients, in order, over the top of the mixed greens. Top individual servings with Sweet and Sour Dressing or other salad dressing of choice.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett