Wash all fresh vegetables thoroughly and let them dry.

Cover a large serving plate with leaf lettuce.

Place shredded greens on top.

Divide carrot and celery sticks in half and place at each end of the plate.

In the center of the plate, lay alternate slices of salami and cheese.

Cut tomatoes and hard-cooked eggs into quarters.

Arrange egg and tomato quarters and artichoke hearts around the edge of the plate.

Place olives, a few radishes, and some scallions wherever they fit in attractively.

(Any other fresh raw vegetables such as broccoli or cauliflower cut into bite-sized pieces may be added.

)

Dribble salad dressing over all.