1 head lettuce
1 head Romaine lettuce
1 head red leaf lettuce
1 bunch spinach
6 hard boiled eggs, sliced thin
16-20 cherry tomatoes
4 stalks celery, cut sm.
2 avocados, peeled & sliced
1 c. carrots, grated
1 c. pecans, chopped
1 c. cheese (your choice), grated
1 lemon
Salt & pepper to taste
1 (10 oz.) bottle Italian dressing

Wash all greens, shake off excess water. Tear into bite-size pieces. Wrap in paper towels, place in plastic bags and refrigerate overnight to crisp.

To serve salad: Put greens in a very large bowl, add avocados, carrots, pecans, cheese, cherry tomatoes, 4 sliced hard boiled eggs (save 2 eggs to decorate finished salad), salt and pepper to taste. Toss! Squeeze lemon over salad and toss! Decorate with 2 sliced hard boiled eggs. Right before serving add 1 bottle of Zesty Italian dressing.

Variation: Substitute 1 (8 ounce) can mandarin oranges, drained for cherry tomatoes.