3 c. leaf lettuce, torn
2 c. curly endive, torn
1 c. kale, torn
1 c. raw mushrooms, sliced
1/2 c. radishes, sliced
1/3 c. dill pickle, coarsely chopped

Place lettuce, endive, and kale in salad bowl. Arrange mushrooms, radishes, and dill pickle over leafy greens. Serve with Blue cheese dressing or low-cal tomato dressing.