Michael Louis Scott's Chef Salad

In a large salad bowl add:

One half of head of iceberg lettuce broken up into small pieces (one to two inches)

20 baby carrots cut lengthwise into quarters

1/2 to 3/4th of a cup of broccoli crowns cut into small pieces, ( a inch to half inch)

one cold six ounce can of solid white tuna fish drained of water flaked into small pieces

two large dill pickle spears cut into half inch pieces

five .25 inch by 3 inch by 1.5 inches of sliced cheese cut into half inch squares

twenty large pitted black olives cut into half

one third of a cup grated parmesan and Romano cheese

four tablespoons of bacon bits

Toss all of the ingredients well in large salad bowl

Makes three to four servings

serve with ground black pepper and your favorite salad dressing with extra virgin olive oil