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1 head romaine lettuce
2 carrots, shredded
1 cucumber, sliced, but not peeled
2 ribs celery, sliced
6 green onions (scallions), chopped finely
1 cup grape tomatoes

To wash lettuce, separate each individual leaf and rinse with running water or swish
leaves in a large bowl of cool water. Wrap washed leaves in clean towels and allow to dry
while preparing remaining ingredients.
Place all ingredients in a large salad bowl. Using two or three leaves at a time, tear
lettuce into bite-sized pieces on top of other ingredients. (Using a knife to cut lettuce results
in bruising and dark edges.) Be sure to include the white ribs for extra crunch in the salad.
If not serving immediately, cover the top of the torn lettuce with paper towels. Sprinkle
water on paper towels and refrigerate entire bowl up to 4 hours.
Toss salad before serving.  Serve dressings and any optional ingredients on the side.

Copyright © 2010 Stefanie Samara Hamblen