Golden Gate Vegetable Bowl

For the finished salad bowl, arrange alternate rings of pepper and white onion and use the lettuce heart for a mayonnaise cup.From the Western chapter of the U.S. Regional Cookbook, Culinary Institute of Chicago, 1947.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  garlic clove
• 1  cup  spinach leaves
• 1  head chicory lettuce
• 1  head lettuce
• 1  cucumber, sliced
• 1  head  fresh cauliflower, broken into flowerets
• 1  head watercress, separated
• 10  radishes, sliced
• 1  bunch fresh parsley, chopped
• 4  tomatoes, sliced
• 1  bell pepper, cut into rings
• 2  carrots, peeled and shredded
• 1  cup celery, chopped
• 8  green onions or 8  scallions
•  salad dressing, of your choice (an O & V dressing such as French Dressing (Not Catalina Style) is recommended)

Directions

1. Cut garlic in half and rub the bowl with it.
2. Wash all the vegetables thoroughly and drain well.
3. Tear spinach, chicory and lettuce leaves.
4. Add remaining ingredients except dressing and onions; toss together.
5. Add dressing until vegetables are coated but not soaked.
6. Garnish with onions.
7. Serve from the salad bowl.