Kathy And Vete'S Garlic Salad

• 1 head romaine, washed and torn into bite-sized pieces
• 1 head red or green leaf lettuce, or other heartier lettuces, washed and torn into bite-sized pieces
• 6-8 mustard green leaves, depending on your heat tolereance, washed and torn into bit-sized pieces
• 4-6 cloves of garlic (it isn't work making it with less than 4, peeled
• 1-2 cups of blended fresh tomatoes, cucumbers, sugar snap peas, snow peas, carrots, radishes, in any combination, cut into bite-sized pieces
• 1/2 to 3/5 cup Parmesan cheese, finely grated
• 2 1/2 tablespoons of apple cider vinegar
• 4 tablespoon extra virgin olive oil
• Kosher salt (or coarse sea salt, though Kosher is best)
• Freshly ground black pepper, to taste

1. Toss greens and vegetables together in a large salad bowl. Using a garlic press, crush garlic directly over the greens; toss well.
2. Drizzle on the vinegar, and toss again. Drizzle on the olive oil and toss. Sprinkle on the salt and pepper and toss. Finally, sprinkle on the cheese and toss until well distributed.
3. Serve and avoid people for one day following ingestion!

head romaine, red, green leaves, garlic, tomatoes, parmesan cheese, apple cider vinegar, extra virgin olive oil, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/kathy-and-vetes-garlic-salad-50042609 (may not work)