The mixed green sal­ads offered in restau­rants are often less nutri­tious and less fla­vor­ful than desired. Here is a healthy
mixed green salad that will delight any salad gourmet. All leaves should be thor­oughly washed, dried and crisped
in a cool place, then torn into small pieces. It’s best not to cut the leaves with a knife or kitchen shears.

1 cup green leaf let­tuce, tear
½ cup esca­role
1 cup mixed baby let­tuce leaves
1 cup purslane
¼ cup dan­de­lion greens
1 cup sor­rel leaves
½ cup young, spinach leaves
¼ cup chives, chop
½ cup fresh mint leaves
1 cup romaine let­tuce
1 cup water­cress olives, sliced (optional)

Toss all greens with Bragg Organic Vinai­grette Dress­ing; add some sliced black olives, if desired, before toss­ing with dress­ing. It is dif­fi­cult to assem­ble all these greens at one time, but the trick of this salad is to use as many leafy greens as you can pos­si­bly obtain. Add cherry toma­toes, arti­choke hearts, and any other healthy addi­tions desired. Serves 6.

Bragg Veg­e­tar­ian Health Recipes for Super Energy & Long Life to 120!

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