Broccoli, Carrot & Baby Tomatoes Salad

Prepared and Presented by Duncan Edwards

Ingredients:

1 lb of cooked baby carrots

1 large head of broccoli cooked and separated into mini heads

1 lb of baby tomatoes cut into halves

1/4 cup of olive oil

1 oz of cyder of white vinegar

1 oz of parmesan cheese

salt and pepper to taste

Instructions:

Using a large salad bowl add the 3 main ingredients

Add the vinegar

Add the olive oil

add the salt and pepper to taste

mix the salad by tossing or lightly stiring ( be gentle so that you do not ctush the ingredients)

Add the parmesan to each serving

Enjoy