12 Servings 20 min Cook
1 1/2 Cup Spearmint
2 Medium Carrots
2 Head, medium (6" dia) Lettuce
1 Head Lettuce
2 Tbsp Red Wine Vinegar
1/2 Tsp Salt
3 Medium Cucumber
1/4 Cup Olive Oil
Tear the lettuce and romaine into bite-size pieces.
Peel the cucumbers and cut along them lengthwise.
Then cut the cucumbers into thin slices.
Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler.
Toss with cucumbers, lettuces, mint, and oil
in a large bowl.
Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.