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Vegan MoFo Recipe #22: Tossed Green Salad A La Flemming

Okay, it’s not cheating. There are salads in the book! I just needed something green and headed to the farmers market today. These salads aren’t as innovative as Appetite For Reduction or anything, but if someone doesn’t generally eat something green they are a good stepping point. This salad was pretty basic but I paired it with roasted brussel sprouts and was very happy.

Tossed Green Salad A La Flemming
pg 163 The Laura Secord Canadian Cookbook

Today’s popular tossed green salad is non other than grandmother’s “spring greens” in a more sophisticated version. It is no longer a seasonal salad since choice fresh greens and vegetables are readily available all year.

 This version of tossed salad, from New Brunswick, is attributed to H. J. Flemming, when he was Premier of that province. The recipe, a favourite of Mr. Flemming’s, ws publicized during National Salad Week.

In a salad bowl combine:
1 cup shredded young spinach leaves
1 cup shredded lettuce
1 cup grated carrots
1/2 cup chopped parsley

Other vegetables such as chives, sliced green onions or snipped dandelion leaves may be added.

Combine:
2 tablespoons vegetable oil
2 tablespoons vinegar (I used apple cider vinegar)
2 teaspoons granulated sugar (I used 1)
1/4 teaspoon salt
freshly ground pepper

Add to salad and toss gently.

Makes 3 to 4 servings (or 1 Shannon serving).

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Posted in Baking, Food, Low Carb, Recipes, Savory.

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