Mixed salad

Ingredients for 4 servings:

• 1 m.-large lettuce (e.g. lettuce, oak leaf or iceberg lettuce)
• 4 spring onions if needed
• 1 tomato(s)
• 1 m.-sized carrot(s)
• 1 piece(s) cucumber(s) (large piece)
• 2 tbsp balsamic vinegar
• 1 tsp mustard
• salt and pepper
• 6 tbsp oil
• ½ bunch chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tear the lettuce into individual leaves. Remove any wilted leaves and discard. Run cold water into the sink. Detach the remaining lettuce leaves and quickly wash them in the water. Remove them immediately (otherwise the vitamins will be washed out) and place them in a sieve. Drain well. Tear the leaves into edible pieces. Trim the roots of the spring onions. Finely slice the white and some of the green parts. Wash the tomatoes and remove the stems. Cut the tomatoes into eighths. Trim the roots and green parts of the carrots. Trim them with a vegetable peeler. Peel the carrot with a vegetable peeler and cut into thin slices. Wash the cucumber thoroughly and cut off the stem. Cut the cucumber into thin slices, ideally using a cucumber slicer. Place the lettuce leaves, spring onions, tomato eighths, carrot and cucumber slices in a bowl and mix. In a cup, combine the balsamic vinegar, mustard, salt, and pepper until the salt dissolves. Add the oil and stir until all ingredients are well blended. Pour the dressing over the salad and toss well. Wash the chives and finely chop them with a sharp knife or scissors. Sprinkle over the salad and serve.