Mixed Garden Salad for Two

• 3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
• 1/2 red bell pepper, seeded, halved, and thinly sliced
• 1/2 yellow bell pepper, seeded, halved, and thinly sliced
• 8 sugar snaps peas, blanched or steamed
• 8 asparagus, blanched or steamed, chopped
• 5 broccoli florets, blanched or steamed, quartered
• 4 cauliflower florets, blanched or steamed, quartered
• 3 radishes, trimmed and quartered
• 2 scallions, white and green parts, chopped
• 1 medium carrot, grated
• Kosher salt and freshly ground black pepper
• Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
• 1 large beefsteak tomato, cut into 8 wedges
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste.
2. Lightly dress with the salad dressing.
3. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl.
4. Serve.

boston leaves, red bell pepper, yellow bell pepper, sugar, broccoli florets, cauliflower, radishes, scallions, carrot, kosher salt, salad dressing, beefsteak tomato, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mixed-garden-salad-for-two-recipe.html (may not work)