Yield: 24 Servings
|3 \N||Heads med. lettuce|
|½ pounds||Fresh spinach leaves|
|1 pounds||Sliced red radishes|
|1 pounds||Grated carrots|
|½ \N||Head shredded red cabbage|
|2 larges||Tomatoes, cut in wedges|
|2 larges||Cucumbers, cut in slices|
wash and refrigerate vegetables. Break lettuce and spinach into bite-size pieces. Toss other ingredients together in a large bowl.
Decorate serving dish with tomatoe wedges and cucmber slices. Serve chilled with choice of dressings.