Ingredients

• 1 head of Boston or iceberg lettuce
• 1 cup of petit peas
• 4 oz. French-style green beans
• 2 stalks of celery
• 1 green bell pepper
• 1 red pimento pepper, chopped
• 1/2-lb. of asparagus, steamed
• light shallot vinaigrette

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Instructions

1. Chop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Add lettuce, and toss with your favorite vinaigrette.