2 heads assorted lettuce - Romaine, red leaf, Bibb, radiccio, etc.
1 red onion
1 broccoli
1/2 black beans, cooked
30 green beans
1/2 lb. spinach
1/2 c. corn
2 julienne carrots
1 leek julienne
3 oz. balsamic vinegar
6 oz. olive oil
3 cloves garlic (pureed)
Salt and pepper to taste
3 oz. white wine

Saute all vegetables. Add white wine, balsamic vinegar and olive oil.

Orzo, red pepper, tomatoes, asparagus or any other vegetable can be added to make this dish colorful. Fresh herb accent this dish also.