Rainbow Chopped Salad, Large Family Recipe (11 servings)

1 pound frozen whole kernel corn
30-32 ounces white great northern beans, canned

2.75 pounds romaine lettuce, chopped, ready-to-use

8 oz. red cabbage, shredded, ready-to-use

1 pound tomatoes

1 pound cucumbers

8 oz. carrots, shredded, ready-to-use

3/4 pounds yellow cheddar cheese, shredded

12 oz. pepitas or sunflower seeds, unsalted

1 pound raisins

16.5 oz. favorite salad dressing

Thaw corn in refrigerator one day in advance.

Rinse and drain beans under cool running water.

Rinse tomatoes and cucumbers under cool running water.

Chop tomatoes into ⅛ cubes

Chop cucumbers into ⅛ cubes

Place 3 cups romaine lettuce in16 ounce individual salad containers or similar serving container. Place on top of lettuce in circular fashion: ¼ cup tomatoes, ¼ cup cabbage, ¼ cup cheese, ¼ cup carrots, ¼ cup cucumbers, ¼ cup corn, ¼ cup seeds, ¼ cup raisins, and finally ¼ cup beans. Place 1½ ounces of favorite dressing in 2 ounce container. Seal with lid.

Place dressing container in center of salad. Close salad container.

Serve immediately in individual containers or store for serving in refrigerator no more than 24 hours