Garden Tossed Salad

• 1 1/2 to 2 heads red leaf and/or chicory
• 2 medium cucumbers, sliced
• 1 large green pepper
• 3 medium tomatoes
• 1 bunch green onions
• 1 bunch red radishes
• 1/2 c. celery hearts, chopped
• 1/2 c. mushrooms, cleaned, washed and halved
• 3 small carrots, grated
• 1 bunch parsley, torn into pieces
• 1/2 c. oil cured olives
• 1/2 lb. Feta cheese
• salt and sugar to taste

1. Wash and dry chicory and/or red leaf lettuce.
2. Slice cucumbers, sliver peppers, chop onions, chop celery, halve mushrooms and tear parsley.
3. Mix and chill.
4. Just before serving, add salt to taste and a pinch of sugar.
5. Dress with oil and vinegar sauce.
6. Mix thoroughly.
7. Garnish with olives, Feta cheese and radishes.

chicory, cucumbers, green pepper, tomatoes, green onions, red radishes, celery hearts, mushrooms, carrots, parsley, oil cured olives, feta cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414594 (may not work)