Here Is My Go-To Salad

So I suppose that this blog should be called Eating With Suzanne instead of Cooking With Suzanne because sometimes I won't actually be cooking. Like this time for example, there's no cooking in this post. Just a salad. 

Usually, when you think of a salad, you might think about lettuce, tomato, cucumber, etc. But this salad that I seem to radiate towards lately has no lettuce at all. I like shredded iceberg or crushed romaine leaves, but quite honestly, iceberg lettuce has little to no nutritional value.

So this salad today and many other variations of this salad start without lettuce and contain no lettuce in it at all. It starts with Broccoli. I like broccoli raw or cooked. Broccoli contains Vitamins C, K and A in large quantities. It also has 43 mg of calcium and 2 grams of fiber. It's a great veggie to add to your diet.

I like to chop the little "trees" off the stalk to start making this salad as shown in the picture below. I usually cut about a cup full of broccoli tips to start the base of this salad.

Next, I work on the onion and bell peppers. But I don't chop them as fine as I would for an omelette. I like the pieces of these for my salad just a little bigger.

Then, I chop cucumber, radishes and tomatoes all about the same size pieces, maybe a half inch in diameter.

I like to add a little fresh ground black pepper and sage and toss this all together with Ranch dressing. I prefer the one with the buttermilk base. I know, I know, I'm not supposed to be eating dairy right now. But I think the dairy in this dressing is minut and when I like something this much, I don't care about the rules. Does that make me a rebel? Wait...I made the rules so I guess it's hard to rebel against myself. 

Anyway, this is my go-to salad of late and I may vary up some of these veggies sometime, but my salad always starts with broccoli and I love it. I love the fact that it is colorful as well as scrumptious and filling. It's the best! Not to brag or anything...