Vegetable Salad

Ingredients:

Head of lettuce-1
Cucumber-1

Carrots -2

Stalks of celery -2
Green spring onions -2
Red bell pepper -1
Tomatoes(medium)-2
Salad dressing-1/2 cup

Method:

Wash and dry lettuce. Chop or tear into bite size pieces and add to salad bowl.
Wash, peel, slice cucumber.
Wash, peel, then slice or grate carrots.
Wash and slice celery.
Wash, slice green onion.
Wash red pepper, cut in half, remove seeds and stem, cut into strips.
Wash tomatoes, slice into wedges or if using cherry tomatoes, cut in half.
Arrange vegetables in salad bowl. Pour dressing on top. Using two large spoons toss salad so the dressing gets evenly distributed.

Broccoli Salad

Ingredients:

Fresh broccoli florets-5 cups

Salt -1tbsp

Toasted slivered almonds-1/2 cup

Cooked chicken(cut into pieces)-1/2 cup

Red onion-1/4 cup

Frozen/Fresh peas-1 cup

Mayonnaise-1/2 cup

Apple cider Vinegar-2tbsp

Honey-1/4 cup

Method:

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy.2 minutes will cook the broccoli through, but still firm.

Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, cooked chicken, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.