Mixed Salad
A recipe for a quick, completely vegetarian salad. A great reason to go green!
1 lettuce
2 tomatoes
½ cucumber
½ cup peas
1 small cooked beetroot
A handful of whole, small radishes
For the dressing:
½ teaspoon dry basil
1 teaspoon brown sugar
1 teaspoon sea salt
4 tablespoons olive oil
2 tablespoons wine vinegar
Tear the lettuce leaves and cut the tomatoes into eighths. Slice the cucumber into rounds.
Blend all the ingredients for the dressing. Toss the dressing along with all the salad veggies except the lettuce and tomatoes. Arrange the lettuce leaves in a large salad bowl, tip in the tossed salad and place the tomatoes on top.
If you are using frozen peas, you could try steaming them in salted water before using them in the salad. This will tenderize them and allow them to absorb the dressing better.