Ingredients:
6 cups romaine lettuce
6 cups red leaf lettuce
1 1/2 cups sno peas, blanched
2 cups broccoli
1 large red peppers
4 large tomatoes
1/2 green peppers
6 green onions
1/2 cup alfalfa sprouts (optional)
1/3 cup fresh cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper
Directions:
Cut the two lettuces into bite size pieces.
After cooking the sno peas and broccoli run it under cold water so it is cooled down immediately and won’t heat the other vegetables.
Cut the other vegetables into smaller pieces (the green leaves have to stand out).
toss the veggies.
Finely mince the fresh cilantro.
Add the lemon juice, olive oil, and salt and pepper.
Let refrigerate for one hour.
Servings: 16
Time preparation: 15 min.
Time total: 20 min.