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By Chef Chandan Prajapati

Iceberg, Green Bean and Tomato Salad


Iceberg Lettuce - 2- 3 leaves

Tomato - 1

Green Beans - 3-4

Olives - 2 each

Croutons - 5-6

Olive Oil or Salad Oil - 1 tbsp

Lemon Juice - 1 tsp

Salt - to taste

Black pepper crushed - pinch


1. Break the iceberg leaves with hands and dip in the ice water for a minute. Remove.

2. Cut the tomato into wedges. Boil green beans in salted water for a minute and put in the ice water. Remove the beans and cut into 2 inch.

3. Slice the olives into roundels. 

4. Make some croutons by cutting a white bread slice into small cubes and toasting it under salamander till the croutons are crisp.

5. Make a dressing by mixing olive oil, lemon juice, salt and pepper.

6. Mix all the vegetables and drizzle the dressing on top. Drop the croutons on top.


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