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  Crunchy Spring Salad



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8 cups lettuce, mixed colors and textures
1 cup raw cauliflower florets
1 cup carrots, sliced
1/2 cup radishes, sliced
1/2 cup celery, chopped
1/2 cup cabbage, sliced
1/2 cup green onions, chopped
1/2 cup kohlrabi, julienned
Dressing of your choice
Salt, pepper, nutritional yeast


Tear lettuces into bite-sized pieces and refrigerate in a covered container until time to serve.
Submerge all remaining prepared vegetables in ice and water and refrigerate until just before
serving. Drain veggies well and mix with lettuces. Toss with dressing until thoroughly combined.
Taste for seasoning, add salt and pepper as needed, and nutritional yeast to taste. Serve
immediately—leftovers do not store well, since the dressing will make the greens limp.
Instead of dressing, this also tastes great with plain yogurt or cottage cheese.

Copyright © 2009 Stefanie Samara Hamblen