Mandolin Garden Salad - cooking recipe

Ingredients

1 cup tomatoes
1/2 cup red pepper
1/2 cup yellow pepper
1/2 cup red onion
1/2 cup onion (Walla Walla)
1 cup avocado
1/2 cup radish
1 cup crabapple
3 cups romaine lettuce (torn into pieces, loosely in cup)
3 cups iceberg lettuce (torn into pieces, loosely in cup)
1/2 cup parmesan cheese (grated)

Preparation

Clean and dry lettuce the night before if possible or in the morning and put back into the crisper wrapped with a dampened paper towel.
Just before serving on the thinnest setting available on the Mandolin slice all the vegetables and crabapples except the avocado slice the avocado into desired slices.
Onto a platter put all vegetables, avocados and crab apples into sections and serve lettuce in a bowl separately.
This salad can be served with the dressing all ready introduce with the vegetables or can be served 1/2 & 1/2 some of vegetables in the salad with the dressing all ready tossed with the remaining vegetables, avocados and fruit on the side we prefer the 1/2 & 1/2 style and topped with the grated cheese.
This salad can of course be reduced or increased to almost any size!
Serve with Recipe#463897.