Ingredients:
- 1-2 heads lettuce, torn
- 2 cups carrots, chopped
- 3-5 sticks celery, chopped
- 3 cups tomatoes, chopped
- 1 heads red cabbage, shredded
- 2 cups green pepper, chopped
- 2 cups cucumbers, sliced
Other Options:
- ⅛ cup sunflower seeds
- 1 cup alfalfa, sunflower, or other sprouts
- 1 cups tempe (or tofu), cubed, sautéed in olive oil until crispy brown
- 1 cups cranberries
Equipment:
- very large mixing bowl
- smaller serving bowl
The directions are the same as for 100 servings. Wash all vegetables and chop into bite-sized pieces. Use additional vegetabes which might be on hand, such as broccoli, cauliflower, onions, zucchini, beets, mushrooms, spinach, sprouts, apples, raisins, sunflower seeds, cooked whole beans (suchas chick-peas, kidney beans, and gren peas) and so on. Use a smaller salad bowl for serving and ony dress the salad in that bowl. Keep the rest on ice or refrigerated. Salad will keep overnight if undressed.