1                   Bell pepper (red, yellow or green)                          

1 large          Sweet carrot

1/2               Purple onion        

4                   Radish                

1 lg./             Cucumber

1/4 cup         Black olives          

1 cup             tomatoes             

1/4 cup         Fresh mushrooms

1 bunch         Green onions        

2 stalks          Celery                 

1                    Yellow squash

1 lg.               Iceberg lettuce     

1/4 head        Purple cabbage   

2                    Boiled eggs                     

 2 tsp.            Salad supreme (contains Monosodium glutamate)      

2 tbsp.            Salad toppings (contains nuts)    

1                    large bowl

1 cup             Firm red/Kidney beans, drained                              

2 Tbsp.          Olive Oil/Garlic

1 cup             Grilled or baked Ham and/or baked Chicken and/or Grilled Steak and/or pealed cooked Shrimp

Slice thin lengthwise & Sauté’ clove of garlic in olive oil for 3 minutes and set aside. Cut bell pepper in long thin strips; grate carrot; thinly slice purple onion; thinly slice radishes; thinly slice cucumber; thinly slice mushrooms; thinly slice green onions (including green stalks); thinly slice celery crossways; thinly slice squash; tear lettuce into bite-size pieces (do not cut); cut cabbage in strips; dice eggs; drain and rinse beans; cut meat into 1" X 2" strips. Cover and put in refrigerator until ready to serve. Add Garlic & Olive oil [room temperature if you plan to eat it all in one day)] and toss salad just before you serve it. Or allow each person to add their choice of dressing. Serves 5 or more.  Serve with:

Buttered saltine crackers, rolls, garlic sticks or croutons & Iced tea or milk