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Recipe from a Reader
Renée's 10 minute (or less) weeknight salad

This salad is fast, easy, and packed with nutrition. When I serve it at dinner parties, every last leaf is eaten. The raw garlic adds loads of flavor, and is a great anti-viral. I've been known to put in 3 or more cloves when I feel a bug coming on. Just make sure those around you eat it too!



Put lettuce in a large bowl. Peel the carrot. Continue to use the vegetable peeler to peel off slices of carrot, directly into the bowl. This creates light bits of carrot that add color and flavor, but do not sink to the bottom of the salad. Add cheese and any optional ingredients.

Crush the garlic by placing the flat side of a wide chef's knife on top of the garlic clove. Smash the garlic clove under the knife blade. This will make the skin easy to separate from the clove. Place the clove in a garlic press, and press the garlic directly onto the salad. Discard the remaining garlic inside the press.

Combine oil and vinegar and stir or shake well, immediately before using. (I use an old jam jar with a lid and shake to combine). Pour over salad and toss.

Yield: 2 - 4 servings