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Antioxidant Salad

This healthy and delicious recipe for antioxidant salad comes from "The Ciminelli Solution," by Sue Ciminelli.

  • Servings: 6

Source: The Martha Stewart Show, March Winter 2007


  • 1 head romaine lettuce, trimmed and torn into pieces
  • Small bunch arugula, torn into pieces
  • 1/2 cup fresh chopped flat-leaf parsley
  • 6 freshly chopped basil leaves
  • 1 carrot, thinly sliced crosswise
  • 1 stalk celery, thinly sliced crosswise
  • 1/4 cup radish sprouts
  • 1 bulb fennel, trimmed and thinly sliced crosswise
  • 1 teaspoon ground flaxseeds
  • Lemon-Lime Olive Oil Dressing



  1. Combine lettuce, arugula, parsley, basil, carrot, celery, radish sprouts, fennel, and flaxseeds in a large bowl. Drizzle with enough dressing to lightly coat. Toss to combine.

Reviews Add a comment

  • cherisa77
    1 MAR, 2009
    leepers, a picture is worth a 1000 words... the carrots are cut into coins, same way as the celery, and the fennel is cut into strips. Also, not to be devil's advocate, but Pure distilled water is not easily obtained because CO2 in the air around us mixes, or dissolves, in the water, making it somewhat acidic. The pH of distilled water is between 5.6 and 7". Lemons btw are alklaline. See this food list for more info -
  • leepers
    10 JAN, 2009
    What are crosswise?....shrimp? I am surprised that mushrooms are not mentioned/added (without shrimp?) for/in this salad, because mushrooms are very important for the immune system. It is interesting that the guest bespeaks the alkaline content of the salad and then makes a lemon/olive oil dressing:both of which are acidic, I believe. Also, I believe it is vital to drink PURE water.