Bitter Greens And Vegetable Salad

Recipe Ingredients

4 cups	948ml	Boston lettuce - washed well,
		Patted dry, and torn bite-sized pieces
4 cups	948ml	Spinach - triple washed,
		Patted dry, and torn bite-sized pieces
4 cups	948ml	Curly endive - washed well,
		Patted dry, and torn bite-sized pieces
4 cups	948ml	Radicchio - washed well,
		Patted dry, and torn bite-sized pieces
1 1/2 cups	355ml	Watercress - washed well,
		And patted dry
2 cups	474ml	Sliced halved mushrooms
2 cups	474ml	Cucumbers - peeled, cut
		Into quarters lengthwise, and sliced
2 cups	474ml	Zucchini - quartered
		Lengthwise, and sliced
1 1/2 cups	93g / 3.3oz	Sliced red onion in half moons
1 1/2 cups	165g / 5.8oz	Thinly-sliced celery
		Lemon-Garlic Vinaigrette - (see recipe)

Recipe Instructions

In a large bowl, place the Boston lettuce, spinach, endive, radicchio, and watercress, and toss gently to combine. Add the remaining vegetable ingredients and toss gently.

Drizzle a little of the Lemon-Garlic Vinaigrette over the salad and toss gently to thoroughly coat the vegetables with the dressing. Serve additional Lemon-Garlic Vinaigrette for drizzling on individual servings, as needed.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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