European Chef's Salad

Recipe Ingredients

5 cups	1185ml	Spinach - triple washed,
		Patted dry, stemmed, and torn bite size
3 cups	120g / 4.2oz	Red-tipped loose-leaf lettuce - washed, patted dry,
		And torn bite-size pieces
2 cups	474ml	Boston lettuce - washed, patted dry,
		And torn bite-size pieces
1 1/2 cups	355ml	Shredded red cabbage
2 cups	320g / 11oz	Mung bean sprouts - rinsed
1		Kidney beans - (15 oz) - rinsed, and drained
1 cup	237ml	Canned beets - rinsed, drained,
		And cut into a small dice
1 cup	110g / 3.9oz	Shredded carrot
1 cup	237ml	Cucumber - peeled, seeded,
		Quartered lengthwise, and sliced
1/2 cup	118ml	Radish - cut in half,
		And thinly sliced
1 cup	146g / 5.1oz	Shredded soy cheddar cheese
1/3 cup	36g / 1.3oz	Sunflower seeds
		Sweet And Sour Dressing - (see recipe)

Recipe Instructions

In a large bowl, toss together the spinach, loose leaf lettuce, Boston lettuce, and red cabbage. Scatter the remaining ingredients, in order, over the top of the mixed greens.

Top individual servings with Sweet and Sour Dressing or other salad dressing of choice.

This recipe yields 6 to 8 servings.

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

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