Ingredients

For the Salad
60g crisp lettuce
2 green peppers
2 small onions
10 Italian plum tomatoes
2 avocado pears
2 tsp lemon juice
200g black Calamata olives

For the Italian Dressing
2 tsp finely chopped garlic
2 tsp English mustard powder
2 tsp dried origanum
2 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
150ml extra virgin olive oil
freshly ground salt & black pepper

Method

For the Salad
Prepare all the following ingredients into a large salad bowl.
Tear up the lettuce.
Top, tail & de-seed the green peppers; slice diagonally into thin slices.
Peel the onions and slice into thin rings.
Cut each tomato into 8 thin wedges.
Peel the avocado pears & discard the pips.  Slice into thin wedges and coat with lemon juice (prevents it browning).
Squeeze or cut out the pips from the olives.

For the Italian Dressing
In a jar, add the garlic, mustard powder, origanum & vinegars.  Close the lid & shake well.  Add the olive oil, season with salt & pepper, close the lid & shake again well.

To serve, toss the salad ensuring that the ingredients are evenly distributed & place the salad dressing separately on the side.