The Ultimate Tossed Salad - cooking recipe

Ingredients

1 head romaine lettuce
3 to 4 tomatoes
1 green pepper
1 can chickpeas (garbanzo beans)
1 can black olives
1 jar petrocini peppers (Greek peppers)
1 cucumber
3 to 4 celery stalks
1 red or sweet onion (optional)
croutons (optional)
salad dressing of any kind (French, Russian, Thousand Island, Italian, vinaigrette, etc.)

Preparation

First I wash each of the following:
lettuce, tomatoes, green pepper and celery stalks.
In a large or small bowl I choose to start with the romaine lettuce instead of iceberg because there are more vitamins in romaine than iceberg.
I select a few leaves, depending on the size bowl I use and then proceed to cut each lettuce leaf into 3 or 4 large pieces, then I cut my tomatoes in half and then into half again (quarters) into 3 or 4 pieces.
Next comes the green pepper from which I remove the stem, seeds and veins.
Cut the green pepper in half and into as many as possible strips; cut into bite-size pieces.
With cucumber I cut down until I start seeing seeds.
I stripe my cucumber and then cut in half or in whole pieces.