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.

Salad, American

  • 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)
  1. Wash the lettuce leaves and put them in a colander or on a tilted surface to drain.
  2. With your hands, tear the lettuce leaves into pieces a few inches long.
  3. Slice the lettuce cores thin and add them to the lettuce leaves.
  4. Wash and drain the spinach as you washed and drained the lettuce. Remove any large stems and add the leaves to the salad.
  5. Peel the cucumbers if you prefer them peeled, slice thin, and add to the lettuce.
  6. Slice the onion very thin, separate into rings, and add to the salad.
  7. Slice the raw mushrooms and add to the salad.
  8. Seed the pepper, slice into thin strips, and add to the salad.
  9. 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.
  10. Toss lightly with your hands, or with the large fork and spoon made for that purpose.
  11. 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.




 
  
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