Prep time: 15 minutes Serves 2
4 cups mixed field greens, washed
½ cucumber, washed and sliced
1 handful cherry tomatoes, washed
½ organic red bell pepper, washed, cored, and chunked
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
lemon juice
sea salt and ground pepper to taste
Toss vegetables together in a salad bowl. In a separate bowl, combine oil and vinegar. Toss with salad vegetables. Divide and place on salad plates. Drizzle with lemon juice and add salt and pepper to taste.
