It's been so hot these days while we wait for the clouds to decide whether to rain or just make it so humid we sweat bullets! Perfect days for cool salads. This one is easy and you can make lots of substitutions with whatever you have in the fridge.
Green Salad for May
Cucumber, peeled or unpeeled, sliced thinly
Sweet pepper, sliced
Romaine lettuce, 3-4 fresh leaves, wiped dry and shredded
Celery stalks, two, sliced
Carrot, small one, sliced thinly
Red pimento, sliced
Garlic, clove, crushed
Yellow mustard, half teaspoon
Brown sugar, heaping teaspoon
Salt, sprinkle to taste
Olive oil, 2 tablespoons
Make the dressing in a small bowl and set aside until you are ready to serve or eat: combine mustard, garlic, sugar, salt and olive oil.
Toss all the vegetables and greens together. Toss in dressing.
Green Salad for May
Cucumber, peeled or unpeeled, sliced thinly
Sweet pepper, sliced
Romaine lettuce, 3-4 fresh leaves, wiped dry and shredded
Celery stalks, two, sliced
Carrot, small one, sliced thinly
Red pimento, sliced
Garlic, clove, crushed
Yellow mustard, half teaspoon
Brown sugar, heaping teaspoon
Salt, sprinkle to taste
Olive oil, 2 tablespoons
Make the dressing in a small bowl and set aside until you are ready to serve or eat: combine mustard, garlic, sugar, salt and olive oil.
Toss all the vegetables and greens together. Toss in dressing.
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