2 oz (approx) leafy greens: romaine lettuce, mixed greens, cabbage, and/or sprouts
1/2 apple (Fuji or Granny Smith or Sonya or Macintosh or Envy), peeled, cored, diced (about 4 oz ) (small pieces)
1/4 cucumber, peeled, quartered, and sliced (about 4 to 5 oz)
1/2 Roma tomato diced, or 7 cherry tomatoes sliced in half
2 carrots, washed with a vegetable brush, shredded (about 4 to 5 oz)
2 oz (approx) shredded cheese: jarlsberg, cheddar, jack, or parmesan, or vegan cheese.
raisins - up to 1 oz
avocado (optional) 1/4 of a large one or 1/2 of a small one, peeled, pitted, diced.
Assemble in a 1 quart serving bowl in layers:
The leafy greens: sprouts, and/or lettuce.
Apple, cucumber, tomato, and optional avocado.
Shredded carrot, shredded cheese.
Yields 1 bowl layered salad, serves 1.
Alternates and optional additions:
- To make the salad vegan and not use (yuck) vegan cheese, remove the cheese entirely and add avocado to middle layer and sunflower seeds to tippy-top.
- Parsley and/or cilantro and/or arugula make a good bottom layer addition.
- Bell pepper could be added to the middle layer.
The success of this salad has a lot to do with texture and taste mixes, both of which are controlled by slicing and shredding (size preparation). The raisins, apple, and carrots are the sweet items and need to be the smallest pieces so they distribute evenly. The cheese adds salt and savory taste and also needs to be well distributed. The lettuce, cucumber, tomato, and avocado, should be slightly larger pieces so that the texture and flavor of each can be appreciated with the sweet and savory surroundings.