Italian Salad

Tools Needed

• 1 small bowl

• 1 large bowl

• 1 whisk

• 1 liquid measuring cup

• 1 set measuring spoons

• 1 cutting board

• 1 knife

• 1 large spoon (to remove cucumber seeds)

Ingredients

Dressing

• 2 Tbsp apple cider vinegar

• 1 1/2 tsp Dijon mustard

• 1/4 tsp salt

• 1/8 tsp freshly ground black pepper

• 1 Tbsp olive oil

• 1/3 cup sunflower oil

Salad

• 1/2 head Romaine lettuce, washed and dried

• 1/3 head Iceburg lettuce, washed and dried

• 1 medium cucumber

• 1 cup croutons (optional)

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Steps

1. In a small bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper until smooth.

2. Add olive and sunflower oils in a slow steady stream, whisking constantly until mixture is creamy and smooth. Set aside.

3. Gently tear the Romaine and Iceburg lettuces into 2-inch pieces.

4. Peel the cucumbers and cut lengthwise in two. Remove the seeds with a spoon. Laying the flat side down, slice the halves into 1/4 inch slices.

5. Place lettuce and cucumbers into a large serving bowl.

6. Just before serving, pour dressing over salad and toss well until fully coated. Top with croutons, if desired.