Ingredients

• Ingredients Scale 1x2x3x Salad 1 English cucumber (about 2 cups), chopped 1 medium yellow bell pepper, chopped 1 medium orange bell pepper, chopped handful grape tomatoes, halved or quartered 1/4 red onion, diced (or 2 – 3 scallions, sliced) Garlic Dressing 2 – 3 garlic cloves, minced 1 medium lemon, juice of 1 tablespoon extra virgin olive oil 1 heaping tablespoon Dijon or stoneground mustard 1 – 2 tablespoons water himalayan salt, to taste fresh cracked pepper or lemon pepper, to taste

Preparation

• Instructions Dressing: In a small bowl combine the dressing ingredients and mix well, set aside. Assemble salad: In a large bowl, add the cucumber, bell peppers, tomatoes and onion. Pour dressing over vegetables and toss gently to coat. Chill: Chill in the refrigerator for a few hours or enjoy at room temperature. Serve: Salad can be enjoyed as is, or served on a bed of leafy greens or whole grain pasta.. Serves 3 – 4 Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in an airtight container.