Garden to Table Salad

There’s nothing more pure than picking vegetables from your garden and making a meal from them. Organic in nature, homegrown vegetables are fresher and more flavorful than anything you’ll buy at the store.

The farm-to-table movement has exploded across the U.S., and that same concept can be applied to your own cooking. If you don’t have a garden or a friend with a garden, simply join a CSA to get locally-grown produce. Feel free to improvise based on what’s in season in your locale.

Garden to Table Salad


> 2 cups homegrown lettuce, torn
> 1 homegrown cucumber, diced
> 2 Roma tomatoes, diced
> 1 large heirloom carrot, cut into bite-size pieces
> 6 ounces canned chickpeas, washed and drained
> 2 ounces fresh mozzarella, sliced
> 1 tablespoon olive oil
> salt and pepper


In a medium bowl, mix together lettuce, cucumber, tomato, carrot, chickpeas and olive oil. Season with salt and pepper. Serve on plate and top with mozzarella.

Makes 1 serving.

Original recipe.


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