Anise and Cherry Tomatoes Salad With a Kick

1. 1

   This salad is best made the night before and marinated in refrigerator.

2. 2

   This way the flavors all blend.

3. 3

   Have ready a bowl to add your veggies and to mix your salad.

4. 4

   You will also need a med size tupperware bowl with tight lid.

5. 5

   Wash the anise bulbs and slice off the end (where roots was) and the top stalks, but don't throw them out.

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   Slice the bulb lengthwise and chop like an onion.

7. 7

   Reserve some of the green leaves to add to the salad.

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   Chop the stalks as well into bite size pieces.

9. 9

   Wash and cut your cherry tomatoes in half and add to bowl with anise.

10. 10

    To this add the rest of your ingredients.

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    Mix well and taste adjust your seasoning.

12. 12

    CAREFUL NOT TO ADD TOO MUCH SALT NOW.

13. 13

    YOU WILL DO A FINAL ADJUSTMENT ON SEASONING PRIOR TO SERVING.

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    Place your salad in tupperware and close tightly.

15. 15

    Give it a good shake and place in refrigerator.

16. 16

    NOTE: Whenever you go in the refrigerator, give the tupperware a shake.

17. 17

    Prior to serving, give it a shake and taste.

18. 18

    Now you'll give it a final seasoning adjustment.

* Per serving · 4 servings · Values may vary.

No additional tips available.