Late Summer Salad

•Cucumber (peeled), 4 cup, pared, chopped
•Lettuce, red leaf (salad), 2 heads
•Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1.50 serving
•Tomato, grape (3oz = appro 12 tomatoes), 8 oz
•Hardboiled Egg Grade A Large (1 Egg), 5 serving
•Red Radish, Raw (includes USDA full nutritional profile), 600 gram(s) (6 radishes)
•1 Large Raw Carrot, peeled, thinly sliced into sheets
•Italian Herb Seasoning - McCormick, 1.50 tsp
•Bell Pepper - Orange - 1 large (3 - 3.75 inches), 1 serving
•Bell Pepper, Red, Raw, Slices, 2 cup
•Kraft Natural Marbled Colby & High-Moisture Monterey Jack Cheese Cubes (1 serv = 7 pieces =30g), 60.5 gram(s)
•Kraft Natural Cheese Italian Five Cheese, 0.19 cup (about 3 tablespoons)
•(Preferably red) Onion, raw, 1 medium (2-1/2" dia)

Hardcook the eggs first, before you take anything out of the refrigerator. That said, all ingredients must be thawed out completely. Rinse under cold running water, then peel and/or cut the vegetables however you and/or the salad's intended consumers would like - just, please, don't cut the lettuce. Thoroughly rinse the lettuce in cold, running water, then dab each whole leaf with one sterile paper towel. I recommend tearing the lettuce leaves into palm-sized* pieces. Excluding the lettuce, put all vegetable cuts (pieces to be used in salad) in a colander fixed over a bowl. The juices from the vegetables (minus the lettuce) will naturally drip down into the bowl through the colander, helping to reduce the possibility of having a "watery" salad; you can use the collected juice mixture for any of several purposes, or just dispose of it. WHILE the vegetables are draining, deshell the now fully cooked and cooled hardcooked (aka hardboiled) eggs, then slice the eggs** horizontally into approx 1/2 centimeter-thick slices. Cover the bottom-most diameter of a very large serving bowl with a single-layer sheet of the lettuce pieces. Excluding the cheeses, egg slices and Italian seasoning, distribute a layer of the vegetables (lettuce is not a vegetable here, for instruction purposes), now in a massive mixture, on the lettuce layer on the bottom of the very large serving bowl. Completely cover that thin layer of vegetables with more lettuce leaves. Repeat the last two steps (vegetable layer then lettuce layer) until you either run out of room in the bowl or run out of vegetables (again, not including the lettuce -don't waste the non-lettuce veggies!). If you do happen to run out of room in the bowl, and haven't already "compacted" the salad, "compact" the salad, carefully. There's no need to pulverize anything or break any utensils or dishware. After compacting the salad (if it was necessary), evenly distribute the egg slices and any extra vegetables (again, not including any lettuce -make a sandwich later if you must!) on the surface of the salad; it doesn't matter if the top-most layer turns out to be veggies and not lettuce: Veggies (and the lettuce) are good for you! Then, sprinkle the cheeses evenly over the newest top-most layer, and then, finally, sprinkle the Italian seasoning thoroughly evenly over the salad (but not the bowl or table). Congratulations, and buon appetito!

*Note: Learn an approximate measure of a palm of the consumer whose palms are the smallest of the consumers, and use that estimate as a reference for the size to make the lettuce pieces.

**Note: The nutritional calculations for this recipe include the cheeses and the hardcooked eggs, yolks included.

Number of Servings: 8

Recipe submitted by SparkPeople user MTHENDRICKSON.