Recipe - Mixed Green Salad

2 tablespoon Red wine vinegar
One fourth teaspoon Minced garlic
1 tablespoon Dijon mustard
6 tablespoon Vegetable oil
Salt and pepper to taste
1 Small red onion
thinly cut or sliced up
10 cup Watercress, redleaf lettuce
And Belgian endive,
bitesize, loosely packed

Combine vinegar, garlic and mustard in mixing bowl. Blend well.
Add oil and salt and pepper to taste; blend well with a wire whisk.
Place onion rings and salad greens in a bowl and toss well with
dressing. Makes 4 to 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini