too-hot-to-cook easy and tasty Salad for 2

Summer is here and it is too hot to turn on the stove or the oven. This tossed salad is easy, quick and perfect for a hot summers day.  To add protein use up the left over chicken or salmon, or open a can of tuna. Happy summer everyone! Please click here to go to my original salad video.  

(published first in Dec. 2013 on http://cookinguncovered.blogspot.ca/2013/12/individual-green-salad-with-chilli.html)

By: Miriam Borys

Yield: 2 salads 

Ingredients:

1 large tomato

1 cup of bell peppers - your choice (in this 

recipe I use yellow, red and orange bell 

peppers which are so tasty

1/2 cucumber 

4-6 olives - green sicilian

3/4 package (5oz. package) of Herb Blend 

Salad Mix  or lettuce of choice

4 basil leaves  - fresh

Chilli Dijon Dressing:

1/2 cup olive oil

1/4 cup white balsamic or wine vinegar

1/2 red chilli (or more if you like it hotter)

3 drops of hot sauce

1 tsp. dijon mustard

salt & pepper

Wash & dice bell peppers, cucumber & tomatoes of choice. (peeling not necessary if using an english cucumber)

Wash basil leaves and cut chiffonade 

Chop up 4 sicilian green olives. Use 2 olives per salad.

On a dinner plate arrange salad greens of choice. 

Top with diced tomatoes, cucumbers, bell peppers, and fresh basil.

In a bowl measure out the vinegar and olive oil.  

Add the diced hot chillis, salt & pepper, hot sauce and mustard.

Whisk until emulsified.

Spoon dressing over salad and add roasted chicken if desired.  Enjoy!

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com