4 Cups Sliced Napa Cabbage or Bok Choy

2 Cups Red Butter Lettuce, torn

2 Watermelon radish, shaved on mandolin

½ Cup Scallions, chopped

1 Carrot, shaved with vegetable peeler

1 Cup Rainbow Chard Stems, chopped

½ Cup Broccoli, chopped

2 Tbl Toasted Almonds

4 Oz Sesame Vinaigrette