Summer Symphony Salad

- romaine (cos) lettuce
- 1 small head of cauliflower, lightly steamed and broken into florets
- 2 celery stalks, finely chopped
- 2 carrots, cut into strips with a potato peeler
- 1 cup cherry tomatoes
- 4 radishes, finely sliced
- 1 English cucumber, sliced
- 1 cup olives
- watercress
- alfalfa sprouts to garnish

Shred the lettuce and place in bowl. Prepare the vegetables and arrange in layers in the bowl, keeping the watercress for decoration. Dress with a creamy dressing and top with alfalfa sprouts, and sprigs of watercress.