September salad

Yield: 24 Servings

Measure Ingredient
3 Heads med. lettuce
½ pounds Fresh spinach leaves
1 pounds Sliced red radishes
1 pounds Grated carrots
½ 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.

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