Steak lovers forgot there was steak coming and filled up on this Salad with no salad dressing added.

Super Salad

US Copy write # TXu 1-354-553

1                   Bell pepper (red, yellow or green)                          

1 large          Sweet carrot

1/2               Purple onion        

4                   Radish                

1 lg./             Cucumber

1/4 cup         Black olives          

1 cup             tomatoes             

1/4 cup         Fresh mushrooms

1 bunch         Green onions        

2 stalks          Celery                 

1                    Yellow squash

1 lg.               Iceberg lettuce     

1/4 head        Purple cabbage   

2                    Boiled eggs                     

 2 tsp.            Salad supreme (contains Monosodium glutamate)      

2 tbsp.            Salad toppings (contains nuts)    

1                    large bowl

1 cup             Firm red/Kidney beans, drained                              

2 Tbsp.          Olive Oil/Garlic

1 cup             Grilled or baked Ham and/or baked Chicken and/or Grilled Steak and/or pealed cooked Shrimp

Slice thin lengthwise & Sauté’ clove of garlic in olive oil for 3 minutes and set aside. Cut bell pepper in long thin strips; grate carrot; thinly slice purple onion; thinly slice radishes; thinly slice cucumber; thinly slice mushrooms; thinly slice green onions (including green stalks); thinly slice celery crossways; thinly slice squash; tear lettuce into bite-size pieces (do not cut); cut cabbage in strips; dice eggs; drain and rinse beans; cut meat into 1" X 2" strips. Cover and put in refrigerator until ready to serve. Add Garlic & Olive oil [room temperature if you plan to eat it all in one day)] and toss salad just before you serve it. Or allow each person to add their choice of dressing. Serves 5 or more.  Serve with:

Buttered saltine crackers, rolls, garlic sticks or croutons & Iced tea or milk

Vitamins (carrots have no vitamin content unless they are cooked)

Onion                     A, C, B 9, E Sulfur compounds, Flavonoids, Quercetin

Celery                    B 9, C, Iron, Magnesium, Potassium, Calcium, 3-n-butyl phthalide, Acetylenics, Phenolic Acids                                                                         

Olive Oil                E, Polyphenols

Cabbage                 A, B 9, C, E, Beta Carotene, Indol-3-carbinol, Magnesium, Selenium

Beans                    Magnesium, Potassium, Protein                       

Cucumber             C

Eggs                      Iron, A, B 12, B 6, D, Protein

Squash A, C        

Olives                    E

Lettuce                  Magnesium, Iron, Beta-Carotene mushrooms B 3, Riboflavin, Potassium

Ham                      B 3, B 6, Zinc, Iron, Protein Bell Pepper C       

Tomato                 C, Potassium

Salad Toppings      E, Protein, Garlic, diallyl Disulfide, S-allylcysteine, Sulfur Compounds              


Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy