Vegetable Salad Recipe

Cooking Directions

• STEP 1.Wash and chop the lettuce, tomatoes, cucumbers, bell peppers, and red onion.
• STEP 2.In a large bowl, combine the chopped vegetables.
• STEP 3.In a separate small bowl, whisk together the olive oil, vinegar, lemon juice, honey, salt, and pepper to make the vinaigrette dressing.
• STEP 4.Pour the dressing over the vegetables and toss to coat evenly.
• STEP 5.Serve the vegetable salad immediately or refrigerate for later use.

Cooking Tips

• Feel free to add other vegetables like carrots, radishes, or avocado to the salad.
• You can also add some protein to the salad, such as grilled chicken or shrimp.
• Leftover vegetable salad can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the vegetable salad on its own or as a side dish with grilled chicken or fish.
• Leftover vegetable salad can be enjoyed cold or at room temperature.
• You can also make a larger batch of the vinaigrette dressing and store it separately for future use.