Hosting a barbecue this Saturday? Here’s an easy make-ahead recipe for a colorful salad that everyone loves – especially the non-lettuce eaters!


1/2 cup organic white wine vinegar
1 cup olive oil
1 tsp. sea salt
1/3 tsp. freshly ground pepper
1/2 tsp. organic dry mustard
1 clove organic garlic, minced
1/2 cup chopped curly parsley (no substitutes)

Combine all ingredients in a jar with a tightly-fitting lid. Shake vigorously. Chill until ready to use. Shake again before using. (If the olive oil consolidates, take out the jar from the refrigerator about 15 minutes before you need it.)

2 cups organic carrots, thinly sliced
2 cups organic celery, thinly sliced on the diagonal
1 cup organic Persian cucumbers, thinly sliced
1-2 cups organic cauliflower, thinly sliced
1/2 organic red onion, quartered and thinly sliced
1 pint organic grape tomatoes

1/4 cup chopped curly parsley

In a large bowl, layer all vegetables except parsley. (Be sure they are sliced thinly – it makes a big difference in the salad.) Cover and refrigerate several hours, or until well chilled. To serve, shake dressing and add to vegetables. Toss gently to mix well. Turn into a chilled bowl, and sprinkle with parsley.


From all of us at Thropay Health Center, have a memorable holiday! Keep safe, and remember to eat healthfully all weekend!

Our number is (562) 861-3896

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