Exercise, Health, Safety and Taste – these are the four vital areas which are benefited by a bowl of organic salad. There are lots of other reasons too for which people like to have a bowl of organic salad. Organic foods are always rewarding as they are highly nutritious and if you can manage to have a bowl of these on a regular basis then you can definitely live a healthy life.

Organic salad are highly revered by dietitians also as they are always free from any kind of pesticides and insecticides. This is the main plus point of all organic food which makes having a bowl of organic salad all the more worthwhile. The growing concern with conventionally grown salads is that they might contain residues of insecticides and pesticides which might not go even if you wash them thoroughly. Organic salads do not contain any such residues. So the sooner you switch to organic salads the better it is for you. You get fresh – from – the garden salad without any fear of any kind of contamination.

Preparation Time: 10 min

Cooking Time:          5 min

Serves:                        Two

For the Dressing

Olive Oil – 20 ml
Vinegar – 20 ml
Mustard – 10 ml
Pepper and Salt – according to taste

For the Onion Confit

Sliced onions – 50 g
Sugar – 20 g
Red Wine – 10 ml

For the Salad

Iceberg Lettuce – 100 g
Lollo Rosso Lettuce = 100 g
Rocket Leaves – 100 g
Diced Cherry Tomatoes – 20 g
Dressing and Confit – as prepared before

Preparing the Dressing

Mix the Olive Oil, Vinegar and mustard together in a bowl and season this with salt and pepper.

Preparing the Confit

The sliced onion is to be cooked in sugar and wine for five minutes and continue to do so till they become tender.

Assembling the Salad

The third step is to tear the iceberg and lollo rosso lettuce into small pieces and place them in a mixing bowl. Now is the time to add the rocket leaves and pour in the dressing. Toss the whole thing. Next step is to add the cherry tomatoes and the onion confit. The organic salad is best served chilled in a bowl.