Crunchy Leaf Salad

Leafy vegetable salads are generally served with a dressing, as well as various types of garnish as nuts, and sometimes with meat, fish, cheese, egg, and whole grain. Salad may be served at any point during a meal, as an appetiser, side dish, main dish, or even dessert salad.
Ingredients:
½ cup baby spinach
½ cup cabbage
½ cup beet root leaves
½ cup bean sprout
½ cup lettuce
2 tbsp coriander leaves
½ cup tomato
½ cup cucumber
For dressing --
2 tbsp lemon juice or vinegar
2 tbsp olive oil
1 tsp chilli flakes
1 tsp mustard powder
1 tbsp sugar
Salt to taste
Method:
Wash and cut all the vegetables in suitable sizes. Mix all the dressing ingredients. Now take a serving plate, arrange the vegetables on the plate, and add the dressing mixture slowly. Garnish with coriander leaves and serve.