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.