Yield: 5 Servings

Ingredients for the Salad:

• 1 Head romaine lettuce

• 1/2 english cucumber, diced

• 1-2 tomatoes, diced

• 2 green onions, sliced

• optional add ins of your choice

• 1 batch Crispy Chickpeas (optional)

Equipment:

• A Jar with a lid

• lemon juicer

• Measuring spoons

• Liquid Measuring cup

• Knife

• cutting board

• Strainer

• Large Mixing Bowl

• Mixing spoons/tongs

• Clean dish towel

Ingredients for the Dressing:

• 1/2 cup oil

• juice of 1 lemon

• 2 garlic cloves minced or pressed (1 tsp)

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 1 tsp Honey, or sugar

• 1 tsp mustard or ½ tsp mustard powder

Directions:

1. To make the dressing, add all the ingredients into the jar and shake until the dressing all comes together.

2. To assemble the salad cut the bottom of the romaine head and green onion 2-3 inches from the bottom. Instead of throwing them in the compost set them aside for Cassie’s Vegetable Cloning Activity. Wash the romaine leaves to remove any left over dirt and dry them with a salad spinner, a clean dish towel, or just shake them off if you are eating the salad immediately.

3. Cut the lettuce down the stem and then chop into bite sized pieces. Place the lettuce into the large bowl and add in the cucumber, tomato, and green onion.

4. Look through your fridge for any fruits, vegetables, grains, or cheeses that are starting to go bad and include them in your salad. This prevents food waste, and creates unique salads with different colours and textures each time you make it.

5. Pour about 1/3 of the dressing over the salad and toss until coated. Add more until its dressed to your liking.

6. To make the salad into a more filling meal add a plant based protein, fish, or meat into you salad. We recommend adding crispy chickpeas.