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6 cups leaves, such as lettuce, spinach, chard
1 cup roots, such as beets, carrots, radishes
2 cups flowers, such as broccoli, cauliflower
1 cup stems, such as celery, broccoli stems, chard stems
2 cups fruit, such as apple, tomato, cucumber
1/4 cup seeds, such as sunflower seeds, peas, beans

2 to 4 Tablespoons fruit juice or vinegar, such as lemon juice, orange juice or apple cider vinegar
2 to 4 Tablespoons vegetable oil
1 clove of garlic, minced or 1/4 teaspoon garlic powder
1/4 teaspoon oregano or basil (optional)
1 teaspoon prepared mustard (optional)
1/4 teaspoon each salt and pepper (optional)


  1. Wash hands with soap and water.
  2. Rinse tender fruits and vegetables under running water. Scrub firm vegetables with a clean vegetable brush under running water. Lay on towels and pat dry.
  3. Tear leaves into small pieces and place in a large bowl.
  4. Cut or grate roots, flowers, stems and fruit into bite-sized pieces and add to the bowl. Sprinkle seeds over the top.
  5. In a small bowl or jar with a tight-fitting lid, mix or shake together dressing ingredients.
  6. Pour dressing over the salad and toss lightly.
  7. Refrigerate leftovers within 2 hours.
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12 cups
Prep time:
15 to 20 minutes
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