Tossed Green Salad
|Endive head||1 , washed and chilled|
|Romaine||4 Ounce, washed and chilled (washed and chilled)|
|Bottled oil and vinegar salad dressing||1⁄4 Cup (4 tbs)|
Into medium plastic bag, tear greens into bite-size pieces (about 6 cups).
Close bag and refrigerate.
Pour in salad dressing; close bag tightly and shake until leaves glisten.
Pour into salad bowl.