By Kristi Whitley
This salad is my claim to fame. You can truly eat salad every night without emptying the refrigerator every time. This takes about 1 hour to make and will serve 8-10 entree salads. Buy a 24-cup shallow rectangular Rubbermaid container for this salad.
1 1-lb Box of pre-washed spring mix with the longest expiration date you can find
or any type salad greens, washed and spun extra-dry in a salad spinner
2-3 large carrots, scrubbed and grated
1 med. size raw beet, peeled and grated
¼-1/2 large purple onion, sliced thin in rings or half-rings
1 sweet pepper, or half pack of small multicolor sweet peppers, washed, chopped
1 Pint of grape tomatoes, washed and well drained
1 Small can of black olives, well drained
Layer ingredients into a large, shallow rectangular plastic airtight container in the order given and seal tightly.
NOTE: The ingredients must be very dry. Wipe excess water from washed vegetables.
Other optional ingredients: