CELERY, PEPPER AND ONION SALAD
Makes six to eight servings.
Leaves from 8 stalks of celery, cut into large strips 1 large tomato, cut into eighths or cubes
1 turnip, cut into eighths or 4½-cm. large strips 1 carrot, cut into 4½-cm. large strips
1 red onion, cut into medium or thin strips
1 green pepper, cut into medium or thin strips 2 cups mesclun lettuce
2 baladi pickled lemons, cut into quarters or eighths Juice from 1 lemon
Salt and pepper, to taste
Prepare all the cut vegetables ahead of time in separate bowls. Just before serving, add all the vegetables to a large bowl and mix well. Add the lemons and mesclun lettuce and mix.
Add the lemon juice, salt and pepper. Serve immediately.