Mixed Salad Recipe
Ingredients
1 large fennel
2 carrots
1 large red or green sweet pepper
1 small lettuce
2 medium tomatoes Salt to taste
3 to 4 tablespoons olive oil
1 tablespoon red wine vinegar
Directions
Cut off long stalks and bruised leaves from fennel.
Slice end off bulbous base.
Wash and dry fennel.
Cut into quarters, then horizontally into thin slices.
Cut carrots into thin rounds.
Wash and dry pepper.
Cut in half and remove pith and seeds.
Cut into very thin strips.
Discard any bruised leaves from lettuce.
Wash remaining leaves under cold running water.
Pat dry with paper towels.
Tear leaves into medium pieces.
Place all vegetables in a salad bowl.
Wash and dry tomatoes.
Cut into slices and add to salad bowl.
When ready to serve, season with salt.
Add oil and vinegar; toss gently.
Slice end off bulbous base.
Wash and dry fennel.
Cut into quarters, then horizontally into thin slices.
Cut carrots into thin rounds.
Wash and dry pepper.
Cut in half and remove pith and seeds.
Cut into very thin strips.
Discard any bruised leaves from lettuce.
Wash remaining leaves under cold running water.
Pat dry with paper towels.
Tear leaves into medium pieces.
Place all vegetables in a salad bowl.
Wash and dry tomatoes.
Cut into slices and add to salad bowl.
When ready to serve, season with salt.
Add oil and vinegar; toss gently.
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