Tossed Green Salad

 

 

8
cups torn, lighjtly packed salad greens, such as romaine,
  iceberg, red leaf
1
large carrot, peeled
1
cup cherry tomatoes, halved
1/2
medium cucumber, peeled, halved lengthwise, and sliced
1/2
medium red bell pepper, diced
1
large celery rib, thinly sliced
1/2
small red onion, sliced paper thin
Oil and vinegar or salad dressing of choice

 

 

Place salad greens in a large serving bowl.  Run a vegetable peeler down carrot lengthwise to make long thin strips.  Add carrot, tomatoes, cucumber, bell pepper, celery, and red onion to greens.  Toss to mix.  Serve in bowls.  Pass cruets of olive oil and vinegar or salad dressing of choice at table. 

 

Serves 6 to 8.