by Mwizenge S. Tembo, Ph. D.
Professor of Sociology
Before classes ended on December 11 for the Holidays, I had been making this what I call “crunch” salad for lunch. I took it to work every day. I just love this salad, which I will call the “Tembo Fresh Crunch Salad”. If you love clean fresh salads, you will love this one. Once you have made and eaten this salad, please come back, write comments and share your experience here.
4 leaves fresh Romaine Lettuce
2 Oz. Gorgonzola or Blue Cheese
1 long Fresh Celery Stick
2 ins. Medium Size Cucumber
10 Grape Tomatoes
½ Cup Low Moisture Part Skim Mozzarella
1 to 2 Tb Spoons Caesar Dressing
1 Medium Size Bowl
Cut the 4 leaves of fresh Romaine lettuce and spread it evenly at the bottom of the bowl. Cut the celery stick into small bite sizes and spread the pieces evenly over the lettuce. Cut the 2 Oz. Gorgonzola or Blue cheese into crumbs. Spread the crumbs evenly over the lettuce. Peel the 3 inch cucumber and cut it into bite sizes. Spread the pieces evenly over the lettuce. Cut the 10 small grape tomatoes into halves and spread them evenly over the lettuce. Pinch the half cup of Low Moisture Part Skim Mozzarella Cheese between your thumb and fingers. Spread the shredded cheese evenly over the lettuce. Spread 1 to 2 Table Spoons of Caesar Dressing evenly on the lettuce. Serves one person.