Garden Tossed Salad - cooking recipe

Ingredients

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

Preparation

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