The tossed vegetable salad is one of the simplest of all bowl salads. Any number of fresh or cooked vegetables may be added to it. Lettuce, chicory, romaine, endive, escarole, water cress, fresh young green dandelions or raw spinach
Choose one or several kinds of the above greens as the body of the salad, then add such other vegetables as you find in the refrigerator: sliced or chopped radishes, onions, celery, green pepper, cucumber, tomato, carrot, sliced cauliflower or bits of leftover snap beans, beets, carrots, peas, etc.
Be sure the greens for your salad are crisp, clean and dry.
Wash them thoroughly in cold water, then dry by shaking in a towel.
No salad should ever be watery. Break the greens into desired pieces. Add chopped or sliced vegetables. Mix in salad dressing using two forks being sure not to break the vegetables.
Serve on lettuce leaves or in individual bowls.