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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!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad

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.
Keyword Salad, Veggie