My go-to salad. I make this several time/week!
Ingredients
- 3 tbsp oil (Olive or Sunflower)
- 1/4 sup white vinegar
- Salt and pepper to taste
- 1tsp Wholegrain Seeded mustard
- Iceberg lettuce, washed, drained and torn/cut into bite sized pieces
- 2 carrots, peeled. Then slice into into thin, long strips with the peeler
- 1 block Aussie Fetta cheese, chopped into cubes
- 5 spring onions, washed and chopped
- 3 tomatoes cut into wedges
- 3 Lebanese cucumbers, washed. Cut lengthways and slice (not too thin)
- 1 avocado, chopped
Method
- In a cup or small bowl, combine the oil, vinegar, salt, pepper and mustard and stir well to combine.
- Pour over the salad and gently combine.
O’s Tips
Make a large batch of the dressing in a screw top jar. It’ll keep in the fridge for ages.
Undressed salad keeps well in the fridge.