Garden Salad
by Jennifer Gustafson
serves: 8
  A crisp, fresh, green salad. Probably the simplest salad! Goes well with soups and pasta dinners.
  1   head of romaine lettuce
  2   roma or beefsteak tomatoes
  1   cucumber
  1) Wash, drain, tear lettuce into bite-sized pieces and place in a salad serving bowl, removing "stem" pieces. (Don't cut lettuce, or it will brown.)

2) Quarter and slice tomatoes; add to bowl.

3) Peel and slice cucumber; add to bowl.

4) Toss and enjoy with any type of salad dressing, or with balsamic vinegar or lemon juice.

Variations: Darker lettuces often contain more vitamins than romaine or iceberg.
Try adding fresh spinach leaves for a richer flavor.