Vegetable Chunk Salad

1 cucumber

3 ripe roma tomatoes

1 green bell pepper, seeded

1/2 red onion, peeled

4 ribs celery from the heart, including leafy tops

1 Tablespoons chopped fresh cilantro leaves

3 Tablespoons chopped fresh parsley

1/2 head of iceburg lettuce (or spinach or romaine)

1 carrot peeled and thinly sliced

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(Use all of the above, or mix and match using the vegetables that you like.)

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2 tablespoons vinegar

1 lime or 1 lemon, juiced

1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)

1/8 - 1/4 cup extra-virgin olive oil, (or canola oil)

Salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Chop lettuce into small chunks. Combine vegetables in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.