Refreshing summer salad

A few weeks back I posted a recipe for black bean salad. That salad required cooking the black beans and roasting the capsicums. Here comes a no-cook salad. This salad has a slight fruity taste because of the addition of the cranberry raspberry juice. This salad takes very little time to assemble.

If you don't mind add some bocconcini cheese, torn, to your salad. The bocconcini cheese is my favourite cheese. It has lesser saturated fat and sodium than most of the other cheeses.

Ingredients
1 cup of mixed salad leaves
1½ tbsp red wine vinegar(reduce to 1 tbsp if you don't want the taste very sharp)
1 tbsp extra virgin olive oil
1 tbsp cranberry raspberry juice(no sugar added)
1 tsp freshly cracked black pepper
5 halved baby roma tomatoes
1 diced red onions

Mix the juice and vinegar. Slowly add in the oil. Whisk till the mixture becomes combines. Toss together the leaves, tomatoes and onion. Add the dressing. Add black pepper. Toss again to combine. Enjoy. You can improvise on this basic salad by adding olives, cheese or other vegetables.