Cut salad greens with kitchen shears to pieces about one inch in size.

Cut the cherry tomatoes in half.

Thinly slice the mushrooms and radish.

Slice cucumbers into medallions and then quarter each piece.

Shave the entire carrot with a peeler and then cut the thin strips to about one inch in length with kitchen shears

Mix all the vegetables together in a medium-sized bowl.

Add sauerkraut and olive oil and gently toss all ingredients together.

Serve immediately.

May be kept in the refrigerator for half a day if made ahead of time but it will seem a little heavier if not consumed freshly prepared.