|'Mixed Vegetable Salad With Seaweed' Recipe|
|Wednesday, 01 June 2011 00:00 | Written by Guest Contributor | Blog Entry|
This salad can be kept at room temperature for a while without a problem. I often make it if I have to eat outside the house and know I won't have access to healthy food if I don't bring my own. Amazingly, it contains about 25% of our calcium requirement, and is also exceptionally high in iron (50% of the RDA), phosphorus (20%) and potassium (30%).
Ingredients (serves 1-2)
Toss everything together, and keep at room temperature for about an hour to let the seaweeds soften a little. You can mix in the dressing right away (before waiting), or just before eating. Mixing it later will ensure the lettuce stays crisp. You can add in anything else you like, such as carrot sticks, cubed cucumber, etc for added nutrients and variety.
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Joanna Steven, contributor of this recipe, is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.