Green Salad Ideas: Tomato Onion Salad

<em>Makes 4 to 6 servings<br />
</em>Grilled onions add texture, substance and interest to this colorful salad. If you make it a habit to prepare vegetables and meats with two or three days’ worth of meals in mind, and prepare salad dressing to last for a week or two at a time, you can assemble flavorful meals in mere minutes.</p>
<p>Quick tip: Out of dressing? Drizzle your salad with lime juice or a good balsamic vinegar, then sprinkle with toasted pine nuts, pumpkin seeds or diced avocado.</p>
<p>• 8 to 10 cups dark leaf lettuces, sliced thinly or torn into 1½-inch pieces<br />
• 2 to 3 cups roasted or <a href=””>grilled onions</a>
<br />
• 1 large or 2 medium tomatoes, sliced, seeded and diced (about 2 cups)<br />
• ½ to 1 cup minced celery<br />
• 1 cup cucumber, peeled, halved, seeded and thinly sliced<br />
• 1 cup <a href=””>Mustard Honey Dressing</a>
<p>1. Layer all ingredients (except dressing) in a 4-quart bowl. You can prepare salad to this point, cover the bowl with a plate or fitted lid, and refrigerate until serving time.</p>
<p>2. Dress salad and toss to coat or allow each person to dress his or her salad at the table.</p>
<p>3. Cover and refrigerate leftovers. Use dressed salad within 24 hours, undressed salad within 2 days.</p>
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<em>Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book</em> The Garden of Eating: A Produce-Dominated Diet & Cookbook<em> (Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit</em>
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<p>Click here for the original article, <a href=””>Green Salad Ideas</a>.</p>

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