Some salad vegetables will keep for several days, while others wilt quickly and should
be cut up just before you use them. You can prepare a large quantity of salad-starter
vegetables and refrigerate them, ready to use as is or to combine with other vegetables
such as lettuce, mushrooms, tomatoes, cucumbers, bean sprouts or green peppers at the last
minute for a delicious tossed salad. They're also good for munching as a quick snack.
Choose any or all of the following:
raw cauliflower, broken in florets
raw broccoli, broken in florets
sliced or chopped celery
sliced green onions
canned or cooked chick peas, drained
bok choy or chinese cabbage, slivered
Combine the vegetables in a large container with a tight seal. Use some for today's
salad and store the rest for use over the next several days.
For more recipes, refer to the The Healthy Heart Miracle book.