Bragg-raw-salad

Raw Garden Salad. Photo by Erin Feinblatt.

Bragg Famous Raw Garden Salad

(from Vegetarian Health Recipes)

Makes 4–6 servings

  • 2 stalks celery, sliced
  • 1⁄2 cup sunflower sprouts
  • 1⁄2 red bell pepper, chopped
  • 2 green onions, chopped
  • 1⁄2 cucumber, sliced
  • 1⁄2 cup red cabbage, chopped
  • 2 carrots, grated
  • 3 medium tomatoes, diced
  • 1 raw beet, grated
  • 1 turnip, grated
  • 1 cup green cabbage, chopped
  • 1 ripe avocado, diced

Mix all veggies together and serve on a bed of romaine, butter or leaf lettuce. For variety, add peas, green beans, radishes and/or any seasonal vegetables you see at the farmers market. Toss with a light oil and vinegar dressing and serve.

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Fall 2017

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