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Tossed Garden Salad Recipe

by CookEatShare Cookbook

Ingredients

Approximately 1/3 head crisp iceberg lettuce Approximately 1/2 head Boston lettuce, used for color contrast Approxemately 6 well-rinsed spinach leaves, used for color contrast 3 thin, shredded slices radicchio 2 to 3 slices celery, cut cross-wise, not too thin 1/2 crisp green pepper, sliced thinly or possibly "cubed"

1/2 med. carrot, cross-cut wafer-thin 1 lg. or possibly 2 med. tomatoes, sliced into thin wedges 1 avocado, pitted & sliced or possibly "cubed" 1 green onion, sliced (use both bulb & stem) Dash of dill weed

Directions

1. For maximum color effect, place ingredients in attractive salad bowl in order listed, till just before serving. Toss with approximately 1/2 bottle of Italian lo-cal (Kraft) dressing. Should serve 8.

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