BRAGG RAW VEGETABLE GARDEN SALAD

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BRAGG RAW VEGETABLE GARDEN SALAD

 

2 stalks celery, chopped 1/2 cup red cabbage, chopped

1 bell pepper & seeds, diced 1/2 cup alfalfa or sunflower sprouts

1/2 cucumber, chopped 2 spring onions & tops, chopped

1 carrot, grated 1 turnip, grated

1 raw beet, grated 1 avocado (ripe)

1 cup green cabbage, sliced 3 tomatoes, medium size

 

 

 

For variety add raw zucchini, sugar peas, mushrooms, broccoli,

cauliflower. Dice avocado tomato and serve on side as a dressing.

Chop, slice or grate vegetables fine to medium for variety in size.

Mix vegetables thoroughly serve on a bed of lettuce, spinach,

watercress or chopped cabbage. Serve choice of fresh squeezed lemon,

orange or dressing separately. Chill salad plates before serving.

Always eat salad first before serving hot dishes.

Serves 3 to 5.