Vegetable Salad with Nigerian Dressing

Ingredients

• 1 medium head of lettuce (iceberg or romaine), roughly torn
• 3 big ripe tomatoes, sliced
• 1 medium cucumber, sliced into rounds
• 2 big carrots, peeled and sliced or grated
• 1 medium green bell pepper (tatashe), thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced into rings
• 2 boiled eggs, halved or sliced
• 1 small tin of sweet corn, drained FOR THE DRESSING:
• 3 big big tablespoons of mayonnaise
• 1 tablespoon of salad cream
• 1 teaspoon of white vinegar or lemon juice
• 1 teaspoon of sugar
• Salt and white pepper to taste

Method

1. 01

   Washing the Vegetables. Wash all vegetables thoroughly under cold running water. Pat dry with a clean cloth or paper towel. Excess water will dilute the dressing.

2. 02

   Preparing All Vegetables. Tear or roughly chop the lettuce into bite-sized pieces. Slice the tomatoes into rounds or wedges. Slice the cucumber. Peel and slice or grate the carrots. Thinly slice both bell peppers. Slice the onion into thin rings. Arrange all prepared vegetables in a large salad bowl.

3. 03

   Adding Protein and Corn. Add the drained sweet corn. Place the halved boiled eggs on top.

4. 04

   Making the Dressing. In a small bowl, whisk together the mayonnaise, salad cream, white vinegar (or lemon juice), sugar, salt and white pepper until smooth and creamy.

5. 05

   Dressing the Salad. Pour the dressing over the salad just before serving. Toss gently to coat everything evenly. Alternatively, serve the dressing on the side and let guests dress their own portion.

6. 06

   Serving. Serve immediately while the vegetables are still crisp and fresh.

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