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METHOD
Add ice cubes to blanched broccoli and snow peas so that their colour remains bright.
Halve the green capsicum, remove seeds and cut it into triangles. Halve the cucumber, remove seeds and cut into small pieces. Hull and quarter the strawberries.
Tear the romaine, lollorosso and iceberg lettuce leaves into bite sized pieces and put them in a bowl. Roughly chop the snow peas and add to the bowl. Add broccoli, cucumber and one-third of the quartered strawberries.
Take the remaining strawberries in a blender. Add salt, white pepper powder, mustard powder, lemon juice and olive oil and blend well.
Toss the salad ingredients in the bowl. Pour the dressing over and toss again. Serve immediately.
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