Source: Food Stamp Nutrition Connection

Salad suitable for use as an entree.

Servings

0.5 Cabbage, red, fresh, head, large, 5 1/2"
6 cup romaine lettuce
3 medium carrots
1 Cucumber, fresh, medium
1 chopped green bell peppers
2 Broccolini, stalks, fresh
3 fresh tomatoes
32 oz canned garbanzo beans (chickpeas), unsalted (or kidney beans)
6 oz Cheese, cheddar, light, shredded
0.25 cup fat free ranch salad dressing (or your favorite fat free dressing)

1 Wash and drain all vegetables well.
2 Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber, cut broccoli into florets and tomato into wedges.
3 Combine all salad ingredients in a bowl.
4 Add salad dressing and toss together lightly just before serving.