Crispy Green Salad

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Susan Campbell

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Makes 100 cups

8 pounds romaine lettuce, chopped
8 pounds cabbage, shredded
3 pounds iceberg lettuce, chopped
3 pounds celery, thinly sliced
1 #10 can garbanzo beans, drained (save liquid for dressing)

2-1/2 cups reserved bean liquid
1-1/2 cups cider vinegar
1/4 cup sugar
1 tablespoon dried basil
1 tablespoon mixed Italian herbs
1/2 tablespoon granulated garlic
3/4 teaspoon salt

Combine the lettuces, cabbage, celery, and drained garbanzo beans. In a separate bowl, mix the remaining ingredients. Pour over the salad and toss to mix.

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