Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 10 minutes
Years ago when I was younger, my typical Sunday morning would either be me trying to convince myself that I would no longer consume massive amounts of alcohol, or sleeping past noon due to the massive consumption of alcohol.
Now that I am “older”, well, I still have the occasional “I had too much” moments. But this time around, it’s more of ingesting food laden with glorious fat. And yes, I am saying that because, though unhealthy, fat is indeed yummy. But when common sense and paranoia about my health kicks in, my brain scrambles to try and even out last night’s eating/drinking binge. So what do I have for Sunday brunch, a large bowl of fresh vegetable salad.
A handful of purple cabbage sliced into bite size pieces.
A handful of Chinese cabbage sliced into bite size pieces.
Capsicum / Bell Pepper - 1 cup cubed ( I used red, green & yellow)
A few bell peppers of different colors
1 cherry tomato
I cucumber sliced into bite size pieces
For Your Dressing:1 tbsp of salad or olive oil
How To Make Your Fresh Mixed Vegetable Salad
Wash all your vegetables thoroughly and cut as instructed.
Put all the dressing into a container, mix everything and set aside.