8 oz. sliced mushrooms
2 oz. bean sprouts
2 oz. water cress
2 oz. arrugala (sm. pieces)
2 oz. diced walnuts
1 red pepper, sliced
1 green pepper
1 head red leaf lettuce
1/2 tsp. salt
1/2 tsp. pepper
1 lemon
1/4 c. olive oil

Optional.

Mix all ingredients, except red leaf lettuce. Arrange lettuce leafs on a salad platter and scoop salad mixture into center. Squeeze fresh lemon juice over salad. Drizzle olive oil onto salad just before serving.

Note: In the summer time, sun ripe tomatoes may be used instead of peppers.