Italian Salad





1 head romaine lettuce

1 bunch watercress, stems removed

1 red pepper, seeded and cut into julienne

1 cucumber, peeled and seeded, quartered lengthwise and finely sliced

1 heart of celery with leaves finely chopped

1 small red onion, finely sliced

½ cup small bean sprouts

2 carrots peeled and grated

1 cup red cabbage, finely shredded

1 cup basic chick peas (cooked)

¾ cup basic or garlic dressing


This is a good basic salad.  Children love it.  The secret is to cut everything up small.  Remove the outer leaves of the Romaine, slice of the end, and open out to rinse out any dirt or impurities, while keeping the head intact.  Pat dry.  Slice

across at half inch intervals.  Place Romaine in a salad bowl and top with watercress and chopped vegetables in different piles.  Finally strew the sprouts and beans over the top for an attractive presentation.  Bring to the table to show off your creation before tossing with dressing.  Serves 6.



1 teasp Dijon mustard, smooth or grainy

2 ½ tblsps raw wine vinegar

½ cup extra virgin olive oil

1 tblsp expelled-expressed flax seed oil

This makes ¾ cup basic dressing.  For a garlic dressing, add garlic.

Mix well and serve.