Silvi’s Salad

I planted lots of lettuce this spring, in the hopes that it would inspire me to make more salads. It worked. Here’s what I put in my salad today. It was particularly tasty…

1/2 bunch spinach, chopped

~7 medium-size red chard leaves, leaves chopped into ribbons, stems chopped

1/2 bunch watercress, chopped (stems included)

good handful mung bean sprouts

2 carrots, sliced (I used one that was purple!)

~1 cup red cabbage, finely chopped

3 scallions, sliced

some cherry tomatoes, quartered

3 small cloves of garlic from my garden (probably less if store-bought), minced

drizzle of olive oil

Himalayan sea salt, to taste

Wash, dry, and process all ingredients. Then combine & toss in a large salad bowl. Enjoy!

About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.


  1. Oh my god! You must be radiantly healthy eating like this. Sounds delicious! Remember when we ate that huge salad fro breakfast and then biked from Queens to Coney Island?

  2. Pingback: The Return of the Cabbage Craving- Fennel, Apple and Red Cabbage Slaw « Big Sis Little Dish

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