2 oz (approx) romaine lettuce, fancy lettuce, and/or sprouts
1/2 apple (Fuji or Granny Smith or Sonya or Macintosh), peeled, cored, diced (about 4 oz )
1/4 cucumber, peeled, quartered, and sliced (about 4 to 5 oz)
1/2 Roma tomato diced, or 7 cherry tomatoes sliced in half
2 carrots, washed with a vegetable brush, shredded (about 4 to 5 oz)
2 oz (approx) jarlsberg cheese, shredded (or cheddar cheese, or jack cheese, or meunster cheese, or vegan cheese)
raisins - up to 1 oz
Assemble in the 1 quart serving bowl in layers:
The leafy greens: sprouts, and/or lettuce.
Apple, cucumber, tomato.
Shredded carrot, shredded cheese.
Yields 1 bowl layered salad, serves 1.
Alternates and optional additions:
- To make the salad vegan and not use (yuck) vegan cheese, remove the cheese entirely and add avocado to middle layer and sunflower seeds to tippy-top.
- Avocado makes a good middle layer addition.
- Parsley and/or cilantro and/or arugula make a good bottom layer addition.
- Bell pepper could be added to the middle layer.