- 1/2 lettuce head
- 2 cups [500 mL] spinach leaves
- 1/2 cup [125 mL] radish slices
- 1 cup [250 mL] green onion slices
- 2 cups [500 mL] tomato dices
- 1 1/4 teaspoon [6 mL] salt
- 1/4 teaspoon [1 mL] freshly ground black pepper
- 1/2 teaspoon [2.5 mL] freshly minced basil leave
- 1/4 teaspoon [1 mL] garlic powder
- 3 tablespoons [45 mL] freshly squeezed lemon juice
- 3 tablespoons [45 mL] olive or vegetable oil
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- Refrigerate lettuce head, spinach leaves, radish slices, green onion slices and tomato dices until all vegetables are really cold.
- Just before serving, break-up lettuce head and spinach leaves into bite-size pieces.
- Transfer into a salad bowl; mix in remaining cold vegetables slices and dices.
- Into a small bowl, whip together salt, black pepper, minced basil, garlic powder, lemon juice and olive or vegetable oil.
- Pour all over vegetables, stirring delicately.
- Serve immediately.
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