1 pepper (any colour)
½ red onion
1 x 200g (small) tin of sweetcorn
Vinaigrette Dressing Ingredients:
3 tablespoons of vegetable or olive oil
1 tablespoon white wine vinegar
Pinch of black pepper
- Wash the lettuce leaves, tomatoes, cucumber and pepper. Chop the lettuce, quarter or slice the tomatoes, slice the cucumber and de-seed and slice the pepper
- Peel the red onion and carrot. Slice the red onion and grate the carrot
- Slice the beetroot
- Drain the sweetcorn
- Add all the vegetables to a large bowl and mix together
- To make the dressing, place the oil, white wine vinegar and black pepper in a small bowl or cup and mix together using a fork
- Drizzle the vinaigrette dressing over the salad and mix everything together
- Serve as a side with pasta dishes (such as the garlic mushroom pasta recipe), fishcakes, burgers, fish fingers and potato wedges, Italian meatball subs, etc
* Any leftover salad can be kept in the fridge to eat for up to 2 days later
* If there are any vegetables listed that you don’t like you don’t have to include them. They can be swapped for other salad vegetables that you do enjoy (for example you could use spring onions instead of red onions)
* The left over red onion and cucumber can be stored in the fridge to make this recipe (or others, like the tzatziki dip) later in the week. Alternatively, you could slice the rest of the red onion and cut the cucumber into quarters, wrap the portions in cling film, place them in a freezer bag and store in the freezer for up to 3 months.
* If you have any lemon left over from other recipes, you can use a tablespoon of lemon juice instead of the white wine vinegar for a different salad dressing.
* If you don’t have a grater, cut the carrot in half and use a peeler to create ribbons.