Recipe: The Really Big Salad (with Spicy Glazed Pecans)

Ingredients:

THE REALLY BIG SALAD
Lettuce or Greens (at least two kinds)

Your choice of any or all of the following:
avocado
carrot
onion
cucumber
radish
snow peas
mushrooms
cheese, cubed (we use Horizon cheddar)
tuna OR baked tofu OR cold meat (we use Crown Prince Tuna)
boiled eggs
bacon or bac’un
olives (we use Mediterranean Organic)
croutons
glazed pecans (see below)
salad dressing

SPICY GLAZED PECANS
20 pecan halves
2 tsp. white sugar
1/2 tsp. chili powder

Instructions:

THE REALLY BIG SALAD
For each person, find the appropriate sized plate—the turkey platter is great for big eaters, the largest dinner plate for smaller appetites.

Wash lettuce or greens and tear into bite-sized pieces. Make a decent layer of lettuce on the plate. If using carrots, grate carrots onto the lettuce and toss. If using onions, place thinly sliced half-rounds onto lettuce and toss.

Snow peas are best blanched. Clean and drop into boiling water for 2 minutes. Immediately transfer to a bowl of ice water, and let cool until needed.

Arrange other toppings in attractive patterns on top of lettuce, or sprinkle them evenly across lettuce, according to your temperament.

Serve with a good sliced bread and your choice of salad dressing.