Fresh Green Salad

I love salads. They are actually my speciality at any dish party. This one is a very healthy fresh salad. As I will share more of my recipes with you, you will notice that I don't like to actually measure the ingredients, I hate accurate measurement in cooking. It makes me feel like I'm preparing medicine again in my long forgotten pharmacy labs. The amounts of ingredients are totally up to you. I believe that cooking should be fun. For me, it is relaxing and enjoyable. If I start measuring, it loses its charm. I prefer to play, mix and match and see how it ends up (fortunately, it usually ends up fine). I rarely cook the exact same dish twice. Most of my recipes are very simple and need minimum time and effort. As I believe that we should eat healthy, I also believe that we shouldn't spend most of our life in the kitchen. As Molière said it: "Il faut manger pour vivre et non pas vivre pour manger (We should eat to live and not live to eat)."


Ingredients and method of preparation:
Dressing: olive oil, red grape vinegar, salt, pepper, finely shredded fresh mint, dried oregano leaves, mustard powder, mustard, teaspoon honey ---shake well in a jar and leave to percolate and infuse for at least 2 hours.
Salad:
Cut  and mix together fresh lettuce, cabbage, dill, and parsley
Dice some tomatoes, cucumbers, carrots, colored bell pepper, and raddish  into small cubes. Add the to the leafy vegetables.
Add some pomegranate seeds and a can of sweet corn.

mix the ingredients well together and add the juice of ½ lemon.
Dress the salad just before serving.

Bon Appetit

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