1/2 Head of iceberg lettuce (Romaine or another lettuce of your choice are fine, too.)
1/3 Cup chopped red onion
1/3 Cup chopped carrots
5 Baby Bella or white mushrooms
3 Campari tomatoes or one medium garden tomato
1/3 Cup chopped sweet red pepper (green bell pepper is fine, too)
1/2 Cup chopped celery
2 Cups chopped baby spinach
1 Can quartered artichoke hearts in water, not oil
1/4 Cup pitted kalamata or green olives
Sunflower kernels (not the seeds in the shell)
Salad dressing of your choice (or make your own using the recipe on StepByStepChef.com)
Rinse the vegetables. Combine the following ingredients in a large salad bowl. Chop the lettuce and spinach into bite-sized pieces. Slice the celery stalks in half lengthwise then cut into small pieces. Remove the seeds and core from the pepper, then slice it and dice it. Chip the mushrooms into fork-sized pieces.
Prepare the cucumber. Some people peel it, some don’t. Do it to your preference. I usually peel garden cucumbers because the skin can be bitter, but leave the skin on hothouse or English cucumbers because the skin is mild. Cut lengthwise into quarters then slice into small pieces. Remove the stem parts from the tomatoes and cut into bite-sized pieces. Slice the carrots. You can also use a julienne slicer to cut them into strips or even run them through a grater.
Slice the olives in half. If it’s hard to find fresh vegetables, consider adding some tasty canned vegetables to your salad. My favorites include artichoke hearts, baby corn and even some french cut green beans. Drain the water from the can of quartered artichoke hearts and trim off any tough leaves before adding them to the salad. Dice the red onion.
Allow your guests to add their own salad dressing, croutons, and sunflower seed kernels. TIP: If you want to make your own salad dressing, there’s a recipe on StepByStepChef.com.
Options: Add diced ham, chicken or turkey or any of the other items you like from a salad bar.
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