Every Passover I make a large salad as part of the Seder meal. Lettuce is one of the early veggies of Spring, so salad seems appropriate at this time of year.
Utensils: Bowls and cutting board, salad spinner (optional)
Prep. Time: 20 minutes
Cooking Time: None
Ingredients (Feel free to add or subtract from the list & use as many items organically grown as possible)
Curly leaf lettuce
1 c. Cherry tomatoes
Small jar of Artichoke hearts
1/4- 1/2 c. Sunflower Seeds
1/2-1 c. Sprouts
Olive oil & Lemon
Salt & Pepper
Herbs of choice
1. Wash lettuces well, Spin dry or wrap in a clean kitchen towel to absorb water so dressing will stick to leaves. Tear into bite sized pieces and place in a large bowl.*
2. Wash & slice cucumber, with or without skins. If organic, you can leave the skins on, unless the skin is tough. Add to bowl.
3. Wash and slice radishes thinly. Add to bowl.
2. Drain artichoke hearts and cut into smaller pieces. Add to bowl.
5. Add sunflower seeds and toss with rest of ingredients.
6. Drizzle on olive oil, about 2 tablespoons to start. Add juice of one lemon. If all the leaves are not lightly coated with oil, add another one-two tablespoons. (IF your lettuce heads were large, you may need this much.)
7. Add salt & pepper and herbs of your choice. Toss again.
8. Place salad in an attractive bowl to fit the salad and garnish with sprouts. (*A larger bowl for tossing makes the job easier.)
One head of lettuce serves about 8 people, so this is enough for a crowd. Cut back on lettuce for smaller number of servings.