Vegetables:Lettuce - 3 leaves
purple / red cabbage - 3 leaves
carrot - 1
plum tomato -6
olives - 6
red onion - 1/2 small
Vinaigrette:white vinegar - 2 tbsp
Extra virgin olive oil - 3 tbsp
salt - little
sugar - 1/2 tsp
cilantro (or any herb) - 2 tbsp (chopped)
Method:Mix the items given under vinaigrette and let it stand for an hour or more.
30 minutes before serving start preparing the salad to ensure the crispiness.
Wash the plum tomatoes and olives.
Slice the cabbage, lettuce, carrot, onion into small long pieces.
Add the vinaigrette and toss gently.
Cover tightly and keep refrigerated.
Vegetable salad is ready!
Tips:This salad can be used as stuffing in sandwiches too.
It can be topped with bread croutons and cheese.
Stays fresh for lunch box or for a delicious snack.
The vinaigrette can be prepared in a bulk and kept refrigerated for a month.
Preparing the salad from fresh vegetables makes it more delicious , nutritious and economical than buying a salad bag.