Wednesday, January 22, 2014

Iceberg Salad


Iceberg Lettuce - 1 medium sized
Purple Cabbage, shredded -1/2 cup
Carrots, slices - 1/4 cup
Apple - 1
Cucumber, thinly sliced - 1/4 cup
Tomato, thinly sliced - 1/4 cup
Yellow Bell Pepper, chopped - 1/4 cup
Salad Olives - 4 (optional)
Cheese Single - 1 (optional) 
Croutons - 1 cup

For Dressing:

Salad Oil - 1 1/2 tbsps
Lemon Extract - 1 tbsp
Peppercorns, freshly ground - 3/4 tsp
Garlic Powder - 1/2 tsp
Oregano, powdered - 1/2 tsp
Sugar - 1 tsp
Salt to taste


  1. Wash lettuce thoroughly with cold water. Keep aside.
  2. Roughly tear the lettuce leaves with your hands. There is a saying that cutting the leaves using metal a knife oxidizes the leaves along the edges where they are cut.
  3. In a small bowl take all the ingredients for dressing and whisk the mixture thoroughly.
  4. Chop cheese single. Keep aside.
  5. Slice the apple.
  6. Take torn lettuce, shredded cabbage, carrot slices, apple slices,cucumber slices, tomato slices, yellow bell pepper pieces and olives in a large mixing bowl.
  7. Pour the whisked dressing mixture into the veggie bowl and toss well until well combined.
  8. Add croutons and chopped cheese. Toss a couple of times to mix well.
  9. Serve immediately.


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