Salad of Hearty Greens and Nuts
Use your favorite salad dressing on this salad. It is really more an idea than a recipe and ideal for the children to improvise with whatever greens and raw vegetables appeal to them.
Figure 1 to 2 cups greens for each person. Wash and dry a combination of salads, like romaine, curly endive, leaf lettuce, Belgian endive and Bibb, along with cucumber, carrots, cauliflower, radishes, etc. Arrange them in a salad bowl and sprinkle with salted sunflower seeds and toasted almonds. Dress the salad just before serving.
Similar Recipes
Latest Recipes
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
