Vegetable Cornucopia Salad - cooking recipe

Ingredients

1 small head Boston lettuce
1/2 small head radicchio
1/2 small head escarole
4 oz. button mushrooms
1 medium yellow pepper, sliced
1 medium cucumber, cut lengthwise in half, seeded and sliced
2 heads Belgian endive
1/2 small head red leaf lettuce
1 c. spinach leaves
1 medium red pepper, sliced
8 cherry tomatoes, halved

Preparation

Tear greens into bite-size pieces; combine greens and vegetables in a large salad bowl.
Add rest of the ingredients; toss and serve with favorite dressing.