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Salad Starter

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 carrots
sliced or chopped celery
sliced radishes
sliced green onions
canned or cooked chick peas, drained
cabbage, slivered
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.

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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