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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)