This is not a recipe but rather a recipe idea. I first tried this salad at my friend Lidiya’s home when we were over for dinner and it was love at first bite! Since then this is how I always make my salad but Lidiya get’s the credit for the recipe. This salad tastes fresh with all the vegetables and light because instead of dressing I use Sun flower oil. It’s so satisfying, it can be a meal all on it’s own! The parsley and dill herbs add the perfect touch to this salad and are a key ingredient. Also this salad is great even on the second day if left overs are covered and refrigerated over night, it doesn’t get soggy like most salads and tastes just as great.
Garden Veggie Salad {Serves 2-4}
- 1 1/2 heads Romaine Lettuce
- 1 Small box Grape Tomatoes
- 1/2 Orange Bell Pepper
- 1/4 bunch Parsley
- 1/4 bunch Dill
- 3 Small Cucumbers or 3/4 Long English Cucumber
- Salt & Pepper to taste
- Sunflower Oil
Directions:
1) Wash all the veggies. Chop everything up except the grape tomatoes, they are already small. Put veggies in large bowl and mix together. Finely chop the parsley and dill herbs and add into salad. Add some Sunflower Oil (About 3 Tablespoons) then add salt and pepper and Mix again.
Left over salad can be covered and refrigerated, and tastes just as great on the second day!
