Recipes

3 ounces mixed salad greens
1 large red onion, minced
6 tablespoons finely chopped flat-leafed parsley
6 tablespoons finely chopped cilantro leaves
2 large ripe tomatoes, chopped
1 cup cooked pasta (pennne)

FOR THE VINAIGRETTE:
2/3 cup extra-virgin olive oil
Juice of 1 large lime, or 2 tablespoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon mustard
salt and pepper
Pinch red pepper flakes

For the garnish:
Ripe Olives
Sprigs Mint

1. First make the vinaigrette, In a small bowl, whisk together the oil, citrus juice, chopped garlic, and mustardl Season with plenty of salt, pepper, and red pepper flakes; set aside.

2. Tear the salad leaves into small pieces and put in a bowl. Stir in the onion, tomatoes, pasta, parsley, and cilantro. Spoon the vinaigrette over, toss, cover with plastic wrap, and chill until required.

3. Add the vinaigrette and garnish with mint and olives.