Suki Salad

Suki Salad Recipe

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Susan Sackinger


I have a "thing" about lettuce. Head lettuce is about as nutritious as water and most green leaf substitutes taste horrible to me so when I make salad, lettuce is more of a garnish.

You won't find any dressing here either. I'm a firm believer in letting the hard bits do the talking and let the blanket of goo stay in the refrigerator.


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25 Min
No-Cook or Other


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  • 1/3 c
    fresh romaine hearts, washed well and chopped fine
  • 1
    celery stalk, diced
  • 1 large
    tomatoes, beefsteak, washed well, large chop
  • 1/3 small
    sweet onion, diced
  • 1/2 can(s)
    garbanzos, drained
  • 1 Tbsp
    sunflower seeds, salted
  • 2 Tbsp
    feta cheese, small pieces
  • 1/2
  • 1/4 can(s)
    chopped black olives
  • 1/4 c
    red/yellow/orange bell peppers diced

How to Make Suki Salad


  1. The bell peppers can be any combination of colors, or just one if you like. Get the sweet onion as mild as you can find. I use Walla Walla Sweet onions but they're hard to find even in the middle of the Walla Walla Valley--sniff the onion and the less you can smell the milder it is.
  2. The tomatoes are cut with the skin on but remember to wash well, as pesticides cling to the skin.
  3. The feta will come in larger clumps so you'll have to cut it down to size.
  4. once each ingredient is prepped, put them all in a bowl, toss, and serve.

Printable Recipe Card

About Suki Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: For Kids, Healthy
Hashtags: #lettuce, #salad

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