Rainbow Salad

4 oz salad greens (such as Romaine lettuce, baby kale, baby spinach, baby gem, butter lettuce or a combination)
¼ cup (more or less to taste) Kowalski's Signature Fresh Honey French Salad Dressing (from the Produce Department), plus more for serving, if desired
½ pt. red cherry or grape tomatoes, halved
½ cup matchstick-cut carrots
½ yellow bell pepper, cut in ½" dice
1 small avocado, sliced
½ cup crumbled blue cheese
1 cup sliced purple cabbage
2 very thinly sliced radishes
- freshly ground Kowalski's Black Peppercorns, to taste
  1. Chop greens, then wash in ice-cold water; drain thoroughly in a salad spinner until very dry. 
  2. In a large salad or mixing bowl, toss greens with dressing to taste.
  3. Arrange dressed greens on a serving platter or transfer to a shallow rimmed serving bowl. 
  4. Arrange tomatoes, carrots, bell pepper, avocado, cheese, cabbage and radishes (in that order) in curved strips or wedges over the greens. 
  5. Drizzle with additional dressing to taste, if desired.
  6. Season with black pepper to taste; serve with additional dressing on the side, if desired.