Date: Thu, 3 Jul 1997 15:45:13 +0100 (BST)
From: "Kate L (for President) Pugh" (firstname.lastname@example.org)
Red Pepper, Carrot and Broccoli Salad
1 sweet red bell pepper
1 medium carrot
2 large broccoli florets, with stalk
1/2 celery stick
1 tbsp French Dressing (see below)
1. Deseed the pepper and cut into 1 cm squares. Peel and grate the carrot.
Slice across the broccoli stems so you get chopped tops and thinly-sliced
stalks. Chop the celery finely.
2. Mix all together, add your favourite French Dressing and mix again. Leave
in the fridge for about 1/2 hour before serving on a bed of finely-shredded
Little Gem lettuce.
French Dressing (without oil)
This is really best with freshly-squeezed lemon juice rather than the
Makes 3 tbsp
2 tbsp lemon juice
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp sugar
1/8 tsp made-up mild mustard
freshly-ground black pepper to taste
Put it all in a screw-top jar and shake well. Keep it in the fridge and
shake before serving.