Culinary Tools:
- Chef’s Knife
- 3-Quart Mixing Bowl
Ingredients:
- 1 large carrot, cut into thin strips
- 1 cucumber, cut into thin slices
- 1 tomato, cut into 1-inch strips
- ¼ cup red onion, thinly diced
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Procedure:
With the Chef’s Knife, cut all the vegetables according to the instruction. In the 3-Quart Mixing Bowl, combine all ingredients; coat vegetable evenly with red wine vinegar and olive oil. Place in the refrigerator for an hour before serving.