3 medium Tomato
2 medium Cucumber
½ cup Pitted Olives
1 medium White Onion (peeled & thinly slIce
1 small head of Lettuce
1 Green Bell Pepper
1 Red Bell Pepper
2 tbsp. White Vinegar
¼ tsp. Salt
Black Pepper (Pisi Kaali Mirch) (freshly grounded)
½ tsp. Dijon Mustard
1 clove of Garlic
(Lehsan) (peeled & minced)
¼ cup (60 ml) Extra Virgin Olive Oil
How to make Mixed Vegetable Salad By Chef Fauzia
Wash all the vegetables well. Peel the carrots and cucumbers. Cut cucumbers and carrots in half lengthwise. Cut halves diagonally into ½ inch wide pieces. Cut tomatoes into wedges. Cut the bell pepper in half remove seeds and cut into 1 inch
strips. Break lettuce into large pieces.
Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
Place the salad in a large bowl, pour the dressing over and toss well until they are coated with the dressing. Season with pepper and serve immediately.