Gourmet Tossed Salad for 2


2 1/2 cups Bite-size pieces crisp salad greens
1/2 cup Sliced fresh mushrooms
1/2 cup Small cauliflowerets
2 Tbl. Chopped green pepper
1 to 2 Tbl. Crumbled blue cheese (Class serve on the side)
Oil-and-Vinegar Dressing (see below)
Garnish Garnish Thinly sliced onion rings
Garnish Garnish Pimiento-stuffed olive slices

2 Tbl. Vegetable or olive oil
1 Tbl. Wine, tarragon or cider vinegar or lemon juice
1/4 tsp. Salt
1/2 small clove Garlic, finely chopped
Dash Garlic powder

Shake all ingredients in a tightly covered jar. 

Yield:  about 1/2 cup

Toss salad greens, mushrooms, cauliflowerets, green pepper, cheese and dressing in a bowl. 

Garnish with onion rings and olive slices.

Yield:    2 servings

NOTE:  For perfect green salads, use chilled fresh salad greens.  Vary the greens, vegetables and garnishes.  Tear greens into bite-size pieces; do not cut except when making wedges, shredding or chunks are called for in the recipe.  Use just enough dressing to lightly coat the leaves.

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