Spring Salad Toss
| 3 cups (750 ml) |
torn iceberg lettuce |
1/2 cup (125 ml) |
sliced radishes |
| 3 cups (750 ml) |
torn romaine |
1/2 cup (125 ml) |
sliced fresh mushrooms |
| 2 cups (500 ml) |
thinly sliced zucchini |
3 |
green onions, sliced |
| |
salt, pepper |
|
Italian salad dressing |
| 1/2 cup (125 ml) |
crumbled Thornloe Blue cheese |
|
In large salad bowl combine lettuce, romaine, zucchini, radishes, mushrooms, & green onions. Season with salt & pepper. Toss lightly with Italian dressing to coat vegetables; sprinkle blue cheese on top. Makes 6 servings.
