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Green Salad

salads

1 head leaf lettuce
1 head romaine lettuce
1 small head radicchio lettuce
2 tomatoes; cut into wedges
1/4 red onion; thinly sliced
1/4 English cucumber; sliced
----DRESSING----
1/2 cup vegetable oil
1/3 cup wine vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon (each) dry mustard; salt and pepper
2 cloves garlic; minced

Into large bowl, tear leaf, romaine and radicchio lettuce into bite-size pieces. Add tomatoes, onion and cucumber; toss. (Make-ahead: Cover with damp towel; refrigerate for up to 8 hours.) DRESSING: In small bowl or glass measure, whisk together oil, vinegar, sugar, mustard, salt, pepper and garlic. Pour over greens; toss to coat.

Contributor: Canadian Living Magazine, December, 2000

Yield: 10 servings.

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