Salad - cooking recipe

Ingredients

1 bunch red leaf lettuce
1 romaine lettuce
1 green leaf lettuce
1 can baby corn
1 jar marinated artichoke hearts
1 can water chestnuts
Cheddar cheese
Parmesan
Monterey Jack
1 head broccoli
1 head cauliflower
1 pkg. mushrooms
Italian dressing

Preparation

The night before, tear (do not cut) lettuces into small pieces and store in fridge in Ziploc packs.
Refrigerate cans of baby corn, artichokes and chestnuts.
Be sure to drain before adding to salad!
Grate cheeses and put in fridge.
Cut into bite-size pieces and marinate in fridge overnight the broccoli, cauliflower and mushrooms in Italian dressing.
Toss together and serve! Great for big parties.