Cooking with B.J

Back to Pakistani Cookery

Mixed vegetable Salad


- 3 medium tomates
- 2 medium cucumbers
- 2 carrots
- 1\2 cup olive, pitted
- 1 medium white onion, peeled and thinly sliced

- 1 small lettuce
- 1 green bell pepper (Capsicum)
- 1 red bell pepper   (Capsicum)
For dressing:

2 tbs. white vinegar
- 1/4 tsp. salt
- Freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1 small clove garlic, peeled and minced
1/4 cup (60 ml) extra-virgin olive oil


Wash all the vegetables well. Peel the carrots and cucumbers. Cut cucumbers and carrots in half lengthwise. Cut halves diagonally into 1/2-inch-wide pieces. Cut tomatoes into wedges. Cut the bell pepper in half remove seeds and cut into 1 inch strips. Break lettuce into large pieces.
Make the dressing:
Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
Place the salad in a large bowl, pour the dressing over and toss well until they are coated with the dressing. Season with pepper and serve immediately.