Colorful Very-Veggie Salad with Ranch Dressing
This salad is a vegetarian's delight. Light - fresh - colorful, this salad has it all. It's truly a feast unto itself!
Ingredients
- 1 head Romaine (large)
- 2 heads Bibb or Boston (small)
- 2 heads Radicchio (small)
- 1 Cucumber (sliced in 1/2 rounds)
- 1 pint Grape Tomatoes
- 1 Red Onion (very thinly sliced)
- 1 Shredded Carrot
- 4 stalks Celery (diced)
- 1 cup Broccoli Florets
- ½ cup Sliced Cauliflower
- ½ cup Red Kidney Beans (drained and rinsed)
- ½ cup Black Beans (drained and rinsed)
- ¼ cup Sliced Black Olives
- ¼ pint Bean Sprouts
- ½ cup Chickpeas
- 1 Diced Avocado
- ¼ cup Craisins
- ¼ cup Toasted Walnuts or Pecans
- ¼ cup Fresh Chopped Basil (and/or Cilantro)
Instructions
- In large bowl place greens (Romaine, Bibb or Boston, Radicchio).
- Add any or all: Cucumber, Grape Tomatoes, Red Onion, Carrot, Celery, Broccoli, Cauliflower, Red Kidney Beans, Black Beans, Black Olives, Bean Sprouts, Chickpeas, Avocado, Craisins, Walnuts or Pecans, Basil (and/or Cilantro).
- Toss or serve with Ranch Dressing on the side or any dressing(s) you like.
