Three-green salad

4 cups torn iceberg lettuce
4 cups torn leaf lettuce
4 cups torn fresh spinach
1 medium cucumber, sliced
2 carrots, sliced
2 celery ribs, sliced
6 broccoli florets, sliced
3 cauliflowerets, sliced
6 radishes, sliced
4 green onions, sliced
5 fresh mushrooms, sliced

ITALIAN DRESSING:
2/3 cup olive or vegetable oil
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons grated Parmesan cheese
1 teaspoon sugar
1 to 2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch salt and pepper

In a large salad bowl, toss the greens and vegetables. Cover and chill.
Combine all dressing ingredients in a blender; process for 30 seconds. Pour
into a jar with tight-fitting lid; chill for at least 30 minutes. Shake
dressing before serving; pour desired amount over salad and toss. Yield: 12
servings (about 1 cup dressing).

Sandy U.

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