Source: Enlitened Kosher Cooking by Nechama Cohen

Colorful spring salad with a delicious lemon-garlic dressing.

Servings

4 cup romaine lettuce , torn into bite-sized pieces
2 Cucumber, with o skin, fresh, large, 8 1/4" long , sliced diagonally
6 radishes , sliced
1 Onion, red, fresh, small, whole , peeled, halved and thinly sliced
1 medium red bell peppers , seeded, halved and thinly sliced
1 chopped green bell peppers , seeded, halved and thinly sliced
1 medium yellow bell peppers , seeded, halved and thinly sliced
1 medium bell peppers , seeded, halved and thinly sliced (orange)
1.5 tbsp olive oil
1 tsp fresh lemon juice
1 tbsp light mayonnaise
1 tbsp cold water
1 tsp minced garlic
1 tsp sweetener (sugar substitute)
1 pinch salt and pepper

1 Using a tall glass trifle bowl, layer the prepared vegetables in the order listed. Do not fill to the top.
2 Whisk the ingredients for the dressing and pour over vegetables.

To impress your guests, toss it at the table before serving.