Re: Tasty Raw Salad

I make a huge bowl salad every couple of days with either baby spinach or mixed baby greens, cucumber, cauliflower, red cabbage, onion, celery, alfalfa sprouts, broccoli, and whatever else I happen to have at the time (but those are my main ingredients). Most of them are organic. I also add feta cheese and black olives, and recently I have been throwing a sliced hard-boiled egg on top as well. This big bowl usually lasts me at least 1.5 or 2 days (with three or four large servings).

For dressing, I use just organic olive oil with a good dusting of Sea Salt . I've found this to be tastier than even pre-mixed dressings.