Recipe for cooking tossed green salad

Super Salad Recipes :: Large Yield Salads

Tossed Green Salad

3 heads iceberg lettuce
1 bunch romaine
2 bunches radishes, sliced
2 lrg. cucumbers, thinly sliced
\n2 lrg. green bell peppers, chopped
1 lrg. onion, chopped (optional)
1 pint French dressing
2/3 C. sweet pickle relish
1/3 C. vinegar

Tear iceberg lettuce and romaine into bite-size pieces.

In several lrg. salad bowls make layers of greens, radishes, cucumbers, green bell pepper and onion. Chill.

Mix together remaining ingredients for dressing. Pour over salad just before servings. Toss lightly.

Makes approximately 25 servings.