Ingredients

1/4 pound spinach
1 head romaine lettuce
10 spares of asparagus
1/2 head red cabbage
1/2 C. celery, sliced
1/2 C. cucumber, peeled sliced
1/2 C. lemon French dressing

Cooking Instructions

Rinse greens. Break into bite-sized pieces. Place in plastic bag or lightly covered container. Store in refrigerator 4 to 6 hours, or overnight to crisp. Wash asparagus spears and cut into 2-inch pieces. Shred cabbage just as for coleslaw, removing all hard pieces. Just before serving, carefully pat greens dry on towel. Place all ingredients in wooden bowl. Toss lightly to coat all ingredients with lemon French dressing.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)