David's Recipe for Tossed Salad
Children can be brainwashed into thinking that tossed salad is a wonderful snack. It will never replace ice cream, though.
- 3 heads leaf lettuce
- 1 cup raw spinach leaves (optional)
- 2 large tomatoes
- 2 cucumbers (optional)
- 1/2 red onion (optional)
- A few large mushrooms (optional)
- 1 sweet red or green pepper (optional)
- Wash the lettuce leaves and put them in a colander or on a tilted surface to drain.
- With your hands, tear the lettuce leaves into pieces a few inches long.
- Slice the lettuce cores thin and add them to the lettuce leaves.
- Wash and drain the spinach as you washed and drained the lettuce. Remove any large stems and add the leaves to the salad.
- Peel the cucumbers if you prefer them peeled, slice thin, and add to the lettuce.
- Slice the onion very thin, separate into rings, and add to the salad.
- Slice the raw mushrooms and add to the salad.
- Seed the pepper, slice into thin strips, and add to the salad.
- Remove the green stem scars from the tomatoes. Cut the tomatoes lengthwise into 8 segments each and add them to the salad just before serving.
- Toss lightly with your hands, or with the large fork and spoon made for that purpose.
- You can serve the salad with a dressing on it, or serve the dressing or its ingredients separately so your guests can measure out or compound their own.