Summer Salad

Summer Salad

About 3 medium-large locally grown, ripe, organic^* tomatoes

5-8 medium-large carrots, peeled (see below)

5-8 Pickling cucumbers, peeled, sliced or cubed

A half dozen Radishes, washed/peeled and chopped

1/2-3/4 medium White onion, minced

1 Lb firm or extra-firm Tofu, cubed

Spinach leaves (or some good lettuce, not "iceberg"), chopped

3-5 Pickles, sliced or cubed

1 medium-small yellow summer squash, sliced or cubed

Plus

Extra Virgin Olive Oil
Wheat Germ

And Dressing (if desired): any item or combo from...

Lemon juice and/or
Garlic powder (granulated, not the actual powdery stuff :-), and/or
Hummous and/or Tahini and/or
Nasoya Vegi-dressing (Thousand Island) and/or
Annie's Naturals Roasted Veggie Sauce
Tomatoes, Water, Roasted Tomatoes, Roasted Red Peppers, Roasted Onions, Olive Oil, Canola Oil, Roasted Green Peppers,
Roasted Zucchini, Black Olives, Basil, Cider Vinegar, Salt, Garlic, Xanthan Gum
...anything else you like as dressing!

You might also wish to add, just for the joy of it:

Dill
Flat leaved parsley
Green onion, chopped

You already know the rules. And for salad, there isn't much more to tell. One thing I did with the salad I was enjoying as I was typing this in: I sliced about half the carrots, and grated the rest, for a combination of crunchy slices and softer smaller carrot flakes/pieces...

(*) Of course, "organic" is implied next to all ingredients, where/when possible... :-)

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