1 head lettuce, shredded
1 tomato, sliced
1 cucumber, sliced
2 carrots, sliced
3 green onions, chopped
1 c. fresh mushroom, sliced
1 c. bean sprouts
1 c. alfalfa sprouts
1 green pepper, sliced
1 can black olives, sliced (4 oz.)

1 tbsp. oregano

1 c. red wine vinegar
3/4 c. light soy sauce
1/4 c. lemon juice
1 tsp. pepper
1 tbsp. Parmesan cheese

Shake dressing well. Refrigerate 1 hour before tossing with salad. Again, use your imagination with salad ingredients.

This layered salad is a meal, especially good in summer using leftover grilled chicken and served with Blueberry Corn Muffins and iced tea.