Image: AP/Press Association Images
Image: AP/Press Association Images
LOW-CARB DOESN’T have to be a euphemism for ‘lettuce and olive oil’ and some of you will wince at the prospect of no meat in your lunch…but give this one a try.It’s easy, healthy and once you’ve the ingredients you can rustle it up in two minutes!You’ll need two bowls, one larger than the other (one for the salad, the other for the dressing).
Ingredients (these amounts are for two days)
For the dressing
- 2 tablespoons sunflower oil
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely crumbled feta cheese
- 1 tablespoon cider vinegar
- 1 tablespoon red-wine vinegar
- 2 tablespoon lemon juice
- Salt and pepper to taste
For the salad
- 3 handfuls of mixed green leaves
- 1 cup sliced cucumbers
- 1 and a half cups cherry tomatoes, halved
- Quarter cup of thinly sliced red onion
- Half a cup of beetroot
Method
- To prepare dressing: Place sunflower, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.
- To prepare salad: Toss the salad leaves in a large bowl with half the dressing.
- Arrange the cucumbers, tomatoes, beetroot and onion on top of the greens.
- Drizzle the dressing over the salad.
Originally published at 7.15am
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