Vegetable Salad Bowl

From Madison Middle School.

• Ready In: 20 mins
• Serves: 8-10
• Yields: 1 salad

Ingredients

• 1  small head lettuce, torn into large pieces
• 1  carrot, shredded (or sliced)
• 3  tomatoes, diced
• 6  green onions, sliced
• 6  radishes, sliced
• 1⁄4 head raw cauliflower, cut in pieces
• 1⁄4-1⁄2 teaspoon garlic powder
• 2  stalks celery, chopped
• 1⁄2 cucumber, sliced
• 2  tablespoons capers
• 2  teaspoons lemon juice
•  corn oil
•  hard-cooked egg, halves (or deviled)
•  shredded cheese (optional)

Directions

1. Combine vegetables; sprinkle with salt and garlic powder. Toss. Add lemon juice; toss. Add desired amount of oil; toss. Serve immediately. Score unpared cucumbers with a fork to produce green scalloped slices and cut radishes almost through to form fans. Try rings of sweet onion in place of green onions. Use a waffle cut or ripple cut on the carrots and radishes.