TOSSED GREENS AND VEGETABLE SALAD WITH OIL DRESSIN

Ingredients:
2 cups chilled greens (lettuce, romaine, raw spinach, escarole, endive, watercress)
2 cups raw vegetables (broccoli, celery, cucumbers, mushrooms, radishes, tomatoes, zucchini)
Recipe:
1. Wash any combination of greens according to taste.
2. Dry well; tear greens and refrigerate.
3. Wash and thinly slice raw vegetables.
4. Serve with French, Italian or Tahini Dressing or any carbohydrate dressing from the cookbook
Serves:
2 to 4
Notes:
Serving suggestion This salad makes a refreshing accompaniment to protein Main Course dishes. For extra flavor you may add imitation bacon bits, or a little grated Parmesan cheese.