I love this salad because of its simplicity. The vegetables take all the glory. One rule of thumb when making salads is this, the ingredients have to always be fresh and crisp. The fresh garden Salad great is great accompaniment to any dish, but it can be eaten on its own. The salad dressing is also a very easy one to make and does not weigh down the salad.
Ingredients for the Salad
- 1 red bell pepper
- 1 green bell pepper
- 2 medium sized tomatoes
- 1 red onion
- 1 white onion
- 1 red cabbage
- 1 medium sized lettuce
- 1 English cucumber
Ingredients for the Dressing
- 1 Tablespoon of vegetable oil (I prefer sunflower)
- Salt to taste
- 1/2 teaspoon freshly cracked black pepper
- Juice of 1 lemon
- Blend the dressing ingredients together in a bowl by using a fork or whisk.
- Wash and dry all the vegetables.
- Shred the lettuce into big pieces. (If you shred them too small, the dressing will weigh them down)
- Slice the tomatoes, onions, red pepper and cucumber into 1/2 inch rings. Separate the onion rings from each other.
- Slice the cabbage into into thin strips, this will make it easier for the lemon juice to break it down faster and soften it.
- Toss everything (apart from the cabbage) together in a large bowl and then drizzle the dressing. Toss it around slightly to ensure that the vegetables are well covered.
- In a separate bowl mix some lemon juice with the cabbage and leave to stand for about 10 minutes then add it to the rest of the salad.
NOTE Once you add the cabbage, you will notice that the red color will “bleed” into the rest of the vegetables. This is why it is advisable to add it as the last ingredient before serving so that all the vegetables can maintain their vibrant colors.