Provided by Michelle Bohanec, Burlington Instructor
I have left out the measurements for most of the ingredients in this recipe because really it's up to you. Mix up the ratio of veggies to your liking, but do adhere to the dressing instructions for the perfect taste of summer in a bowl!
- Bell Peppers
- Beans (fresh and cooked or canned)
- Green onions
- Fresh basil—be generous with this!
- Bocconcini mozzarella cheese
- Salt and Pepper to taste
Fresh lemon juice and mild tasting oil (light olive, sunflower or avocado) in a ratio of 3 tablespoons to 1 tablespoon (vinegar/lemon: oil) in whatever overall quantity you choose.
Chop up your veggies and cheese into bite sized pieces. The bell peppers and tomatoes should be seeded first. Roll up your bunch of basil leaves into a cigar like shape and then slice to get a lovely shredding of basil for your salad. The more basil the better! Add the dressing and mix mix mix! It's that easy!