Created by Janet Fremont
- 1/2 head iceberg lettuce
- 1/2 head romaine
- Handful of sunflower sprouts
- 1 radish per serving, julienned
- 1 cherry or grape tomato per serving, halved
- 1 T shredded carrot per serving
Mix up greens and portion out into individual bowls.
Top with sprouts, 1 radish, tomato and carrots
Cover salads with wrap and chill thoroughly in bowls that get nice and cold.
To serve, top with a tablespoon or two of Japanese Dressing (see separate recipe)