All the Greens Tossed Salad

This recipe was devised from what I had on hand. I was asked to come up with a recipe for a fund raiser cookbook,this is how it was created. It is fast and the different textures make the salad interesting. It can be used as a base for additional ingredients for a main course.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 8 cups approx.

Ingredients

• Salad ingredients

• 1  bunch endive
• 1  bunch iceberg lettuce
• 1  bunch spinach
• 1  bunch romaine lettuce (or any other leaf lettuce of your choice)
• 2  kirby cucumbers
• 1  bunch green onion
• 3⁄4 cup  frozen peas
• 3⁄4 cup alfalfa sprout
• 1⁄2 cup green olives
• 1  bunch Italian parsley

• Dressing

• 3⁄4 cup olive oil
• 1⁄4 cup red wine vinegar
• 1  dash salt
• 1  dash cracked pepper
• 1  pinch sugar
• 1⁄2 teaspoon oregano
• 1  garlic clove

Directions

1. Wash and dry a large salad bowl and rub with one clove garlic.
2. Wash greens and dry well, place in bowl.
3. Wash cucumbers, onions and rinse sprouts and parsley; defrost frozen peas and dry.
4. Chop, dice or slice,your preference.
5. Place greens in bowl.
6. Add cucumber, peas and onions.
7. Toss lightly.
8. Top with sprouts and green olives.
9. Mix the dressing, oil, wine, salt, black pepper, sugar, oregano.
10. Mix with whisk and pour over salad when ready to serve.
11. Serve with loaf of hot Italian bread.
12. Very good and healthy for the New Year.
13. You can transform this salad into a chef salad very easily with mild cheese provolone and your choice of cooked meat.
14. bite sized pieces of chicken or shrimp.
15. Use your imagination!