Awesome Salad -Dr. Nancy Kole

Instructions:

• Start with a head of fresh green or red leaf tip lettuce. 
• Tear it up and take out the middle vein of most pieces so all you have left is the soft wavy part of the leaf. 
• Store the lettuce in the refrigerator in a large plastic baggie with a napkin to absorb any extra water. 
• Peel and chop what you have on hand: (any or all of these)cucumbers tomatoes carrots peppers onion (but not much)
• Add:2 Tablespoons olive oil, 1 tsp. apple cider vinegar, 1 Tablespoon dill, 1 Tablespoon dried basil, 1 tsp. black pepper, a few shakes of onion powder, a clove or two of garlic chopped very fine or buy the already chopped kind in a jar.
• Salt to taste with Jane’s salt or any other salt mixture that has garlic in it.
• Toss all of this and keep separate from the lettuce until just before you want to make the salad and serve it. 
• Meat is optional but cubed ham, shrimp, or some form of chopped up chicken is usually good. 
• Experiment with hard boiled eggs, grated parmesan cheese, olives, croutons, sunflower seeds.  
• If you cut slices of avocado cover them with a little lime or lemon juice and olive oil so they do not turn dark. 
• Toss everything with lettuce and put avocado pieces on top.
• Serve right away or refrigerate.