1 head red lettuce
1 head salad bowl
1 head Romaine
2 bunches spinach, stemmed and cleaned
1 bunch green onions, sliced on angle
2 cucumbers, half peeled, cut and seeded and sliced
2 zucchini, sliced
2 crookneck squash, sliced
4-6 slender carrots
12 radishes, sliced

Peel carrots. Using a lemon zest or a wedge-shaped blade. Score carrots on 4 or 5 sides. Be sure the indentation is wedge-shaped. Slice thin or run over vegetable slicer to make carrot flowers.

Wash, dry and tear all greens into large buffet sized bowl. Half peel cucumbers, cut then in half lengthwise. Scoop out seeds and pulp with a spoon, slice. Add zucchini, and crookneck squash, and radishes. Toss with favorite dressing. 24 servings.