Lebanese Tossed Salad - Aga Khan Health Board USA
Combine the vegetables and herbs. Separately combine oil, lemon juice, black pepper, and salt to make the dressing. Pour dressing over the salad and toss.
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Cooking tools:
- Salad tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving bowl
- Refrigerator
Ingredients
- 6 cups Romaine Lettuce, Shredded
- ½ cup Tomato, Diced
- ½ cup Green Bell Pepper, Diced
- ½ cup Cucumber, Sliced
- ¼ cup Fresh Cilantro, Minced
- ¼ cup Fresh Mint, Minced
- ¼ cup Green Onion, Sliced
- 1 tbsp Olive Oil
- ¼ cup Lemon Juice
- ¼ tsp Ground Black Pepper
- ⅛ tsp Salt (optional)
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