Tossed Salad - cooking recipe

Ingredients

1 head romaine, green or red lettuce
6 medium tomatoes or 10 small
4 cucumbers
3 heads radish
vinegar
oil

Preparation

Clean vegetables and cut up.
Use very large bowls.
Mix in huge bowl by hand, cut to bite size tomatoes, cucumbers and lettuce.
Store in gallon Ziploc bags to keep leftover.
Use twice a day one bowl.
Can dilute evenly oil and vinegar for dressing, use none or favorite kind.