garden salad

 READY IN: 20mins

SERVES: 4

INGREDIENTS

Nutrition

• SALAD

• 1⁄2 head lettuce (or a combo of iceberg, romaine,
  butter, spring greens if needed
• 2 medium tomatoes, diced
• 1⁄2 cucumber, peeled as needed and sliced 1/4-inch thick
• 1⁄2 avocado, diced
• 2 radishes, sliced (optional)
• 1 celery rib, sliced (optional)

• DRESSING

• seasoning salt, to taste
• seasoned pepper, to taste
• garlic powder, to taste
• parmesan cheese, grated, to taste
• olive oil, to taste
• vinegar, to taste
• 
  
• 
  
  

DIRECTIONS

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.

• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.

• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.

• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - Remember practice makes perfect.