GREEN SALAD-SUMMER for A La Carte School Lunch



  • Base: 1 (5 oz) full cup tightly packed salad greens, any summer variety
  • Toppers: 1 ounce chic peas (garbanzo beans)
  • 2 each radishes, sliced
  • 1/8 or 5 slices cucumber
  • 1 tablespoon pickled onion
  • 4 florets of cauliflower
  • 1/2 carrot, shredded
  • 1/2 stalk celery, sliced
  • 2 oz feta cheese, crumbled


Wash and spin greens–allow to recrisp by placing back into refrigerator 20-30 minutes before using. Toss with 1-2 tablespoons dressing. ¬†Place on plate or into bowl. Decorate with the toppers. Serve with a bit more Champagne Dressing on the side as well as slice of Bob’s Daily Bread with swirl of EVOO.


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