1 head romaine
1 bunch leaf lettuce
2 tomatoes, cut in wedges
1/2 cup celery slices
1/2 cup diced green pepper
1/2 cup radish slices
1/4 cup sliced green onions
2 oz. tahu (yellow) chopped
3 tablespoons olive or salad oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
3/4 teaspoon salt
1/2 teaspoon whole basil
Tear greens in bite-size pieces in a bowl; arrange vegetables over let-tuce. Sprinkle with remaining ingredients. Toss lightly. Makes 6 to 8 servings. Smorgasbord is for folks who en-joy eating! Offer fresh plates three times—first for appetizers, then main dish, last desserts. This is an ideal "several-hostess" meal—plan jointly, make foods at home, and carry to party.
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