CELERY, PEPPER AND ONION SALAD
Makes 6-8 servings.
8 stalks of celery, chopped finely
1 large tomato, cubed 1 turnip, cut into strips 1 carrot, cut into strips
1 red onion, cut into strips 1 green pepper, cut into strips 2 cups baby lettuce 2 preserved lemons, cut into quarters or eighths
Juice from 1½ lemons
2 Tbsp. olive oil
Salt and pepper, to taste
Add all of the vegetables pieces to a large bowl and mix. Add the baby lettuce and lemons and mix. Keep in the fridge until serving. In a separate bowl, mix lemon juice, oil, salt and pepper. Just before serving, pour salad dressing on top of salad and mix well. Taste and adjust seasoning. Transfer to a serving bowl and serve.