Julia and her mom, Barbara, are two of my favorite cooks and they both send me terrific recipes. Julia’s made this salad for me several times and it’s wonderful; fresh and light with just a hint of mint. BONUS: Grab some extra fresh mint while you’re picking up the ingredients and treat yourself to a mojito while you’re making dinner! We always do. Barbara recommends making the dressing a little bit ahead of time to let the flavors get to know each other.

1 head lettuce
3 large tomatoes, cut in bite-size chunks
1 Tbsp. dried mint (or 1/2 C fresh, chopped)
1 small onion, sliced in thin crescent shapes
1 green pepper, cut in strips
1 tsp black pepper
2 tsp salt
1 tsp garlic powder
1/2 C EVOO
1/3 C fresh squeezed lemon juice (or more to taste)

• Wash lettuce, drain well. Tear up well-drained lettuce in a large bowl; add onion, mint, tomatoes and green pepper strips. Sprinkle with black pepper and garlic powder. Toss and set aside or in refrigerator until ready to serve.
• At serving time, add salt, lemon juice, and oil, mixed together, and toss lightly.
• ALTERNATIVE METHOD: Mix the pepper, garlic powder, salt, lemon juice, and EVOO in a screw-top jar and refrigerate until ready to serve. Shake well before pouring over the salad.

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