Minted Green Salad

Ingredients

• Spearmint

  Fresh

  1 ½ cup or 137g

• Carrots

  Raw

  2 medium or 122g

• Lettuce

  Iceberg (includes crisphead types), raw

  2 head, medium or 1.08kg

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Cucumber

  With peel, raw

  3 cucumber or 903g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Tear the iceberg and romaine lettuce into bite-size pieces. Peel the cucumbers, cut them lengthwise, and then slice thinly.
2. Halve the carrots crosswise and shave into wide ribbons using a vegetable peeler. Toss the carrots, cucumbers, lettuces, mint, and olive oil in a large bowl.
3. Sprinkle with salt and toss, then add vinegar and toss again to combine.