Rainbow Salad

I call it rainbow salad because it looks like one! Lots of different color vegetables, many vitamins and not too much fat, ideal for a hot summer day.

Ingredients

• 1 big lettuce or other green salad
• 2 red peppers
• 2 yellow peppers
• 250 g fresh mushrooms
• 200 g low-fat feta cheese

Dressing:

• 4 tbsp. olive oil
• 2 tbsp. vinegar or lemon juice
• ¼ tsp. salt
• 1 pinch freshly ground black pepper
• 1 tsp. thyme

Steps

1. Wash the salad and tear it into pieces. Let it drain in a strainer until you finished with the other steps.
2. Cut the mushrooms into slices.
3. Heat some olive oil in a pan and stir-fry the mushrooms for 5 minutes. In the meantime, cut the peppers into pieces and the feta into cubes.
4. Mix the salad and all the other ingredients in a large bowl.
5. For the dressing, mix olive oil, lemon juice or vinegar, salt, pepper and thyme. Mix with the salad and serve.

Serves 4.

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