• 2 stalks celery, chopped
  • ½ bell pepper, chopped (keep seeds)
  • ½ cucumber (sliced )
  • 2 carrots, grated
  • 1 raw beet, grated
  • 1 cup green cabbage, chopped
  • ½ cup alfalfa or sunflower sprouts
  • 2 spring onions & green tops, chopped
  • ½ cup red cabbage, chopped
  • 3 medium tomatoes
  • 1 turnip, grated
  • 1 ripe avocado
  • Bragg Salad Dressing of choice

Bragg's Famous Raw Garden Salad

  • Serves: 4 people

This light and delicious salad features an array of vibrant raw veggies, courtesy of Bragg Live Foods

  1. Dice avocado and tomato and serve in separate bowl for topping.
  2. Chop, slice or grate all veggies fine to medium for a variety in size.
  3. Mix veggies and serve on bed of romaine, butter or leaf lettuce.
  4. For variety add raw zucchini, green beans, peas, radishes, mushrooms, broccoli, cauliflower, kale, etc
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