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Submitted by donene Gjellstad, Voltaire - 2005 3rd Annual 3rd place NPGA Pulse Cook-off Winner

Ingredients
2 cups mixed lettuce                                                                
1 cup fresh spinach                                                                
1 cup chickpeas 
1/2 cup cooked lentils
1 cup diced cooked chicken
1 cup diced celery
1 cup chopped carrots
1/2 cup chopped pecans
1 cup cauliflower
1 sliced zucchini 
1 cup mayonnaise
1/4 cup chunky salsa
4 green oions, chopped
1 Tbsp lemon juice
                                                        

 
 
Directions
In a large bowl, mix the first nine ingredients. 
In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. 
Pour over salad and stir gently to coat.