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Recipe by olive magazine

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1. Put all the vegetables into a large bowl. Put the parmesan, sugar, lemon juice and 5 tbsp oil into a small jar with a fitted lid. Season and then shake well. Pour over the salad just before serving.

Per serving

78 kcalories, protein 1g, carbohydrate 5.3g, fat 6 g, saturated fat 0.9g, fibre 1.4g, salt 0.04 g

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Ingredients

• 1 large bag crisp mixed salad , about 200g
• 2 large carrots , peeled and finely diced
• 1 small red onion , diced
• 2 red peppers , cut into rings
• 1 tbsp grated parmesan
• 1 tsp sugar
• 2 tbsp lemon juice
• extra-virgin olive oil

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 10 minutes

Vegetarian

Ingredients

• 1 large bag crisp mixed salad , about 200g
• 2 large carrots , peeled and finely diced
• 1 small red onion , diced
• 2 red peppers , cut into rings
• 1 tbsp grated parmesan
• 1 tsp sugar
• 2 tbsp lemon juice
• extra-virgin olive oil

Per serving

78 kcalories, protein 1g, carbohydrate 5.3g, fat 6 g, saturated fat 0.9g, fibre 1.4g, salt 0.04 g

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