1/2 pound small zucchini
1/2 pound Diced Tomatoes Fresh
1/2 pound small crookneck squash
1/2 pound Small Red Beans
1/2 pound Sliced Mushrooms
1/2 pound basil
To Test garlic    minced
1/2 pound fresh spinach   
1 Cup provolone cheese Diced Thin  
1 Cup white or brown rice
2 tablespoon lemon juice   
1/4 cup    salad oil  or Vinaigrette Dressing  
1/2 teaspoon salt   
1 dash pepper    ground cumin
1 green onion    thinly sliced
1/3 cup    diced green chilies   
1/3 cup    pimento-stuffed olives   
1 package    (3 oz.) cream cheese   
1 small avocado   
lettuce leaves Basket Style  
fresh coriander (cilantro)   

Method:
Cut crosswise in 1/4 inch-thick slices.  Cut in half crosswise.  Cut in 3/4-inch cubes.
Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems.
Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. And add all other ingredients.

Add to salad and mix lightly.

To serve, arrange 4 lettuce leaves in a boat style. Mound equal portions of salad in each plate. 
Garnish with Asparagus and each salad with a sprig of coriander. Add a Demy loaf Roll - Pita Style

Per Serving: 8 grams protein, 13 grams carbohydrate, 24 milligrams cholesterol, 395 calories.

Asparagus Greek Salad

*  Asparagus Tips
*  cherry tomato halves
*  cucumbers, peeled, halved, seeds out and cut into thick slices
*  red or white onion, thinly sliced
*  radishes sliced thinly
*  sprigs of watercress with fresh lemon & sugar set aside & add at end
*  Kalama olives or whole black olives
*  crumbled oregano & garlic fresh
*  feta cheese crumbled or broken set aside & add just before serving time
*  salt & pepper
*  olive oil
*  lemon juice
*  fresh dill & cranberry juice
*  Dijon mustard small amount
*  vinegar

Method:

the amount of vegetables depend on the over all look you are seeking for your salad