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| 1 | Bunch broccoli |
| 1 | Bunch watercress |
| 1 | Head Boston Leaf lettuce |
| 1 | Head Iceburg lettuce |
| 2 | Tomatoes; cut into wedges |
| 12 | Mushrooms; cleaned & sliced |
| 1 | cloves garlic |
| 2 | green onions minced |
| 1/2 Teelöffel | dijon mustard |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 1 Teelöffel | sugar |
| 1/3 Tasse | red wine vinegar |
| 1 Esslöffel | basilicum dried |
| 1 Esslöffel | tarragon dried |
| 1 Teelöffel | celery seed |
| 1 Tasse | Cottonseed oil |
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Cut broccoli into florets. Steam 5 min.; drain. Core & wash watercress & lettuces. Shake off excess moisture & tear into bite-size pieces. Place in individual salad bowls. Arrange the broccoli, tomatoes, & mushrooms over the leaves and toss with the dressing. Dressing: Place all ingredients except the oil in the blender. Process until well blended. With the machine still on, add the oil in a slow, steady stream.
The Impeccable Pig
E. Indian School Rd.;Scottsdale
Wine: J. Phelps Chardonnay, 1979
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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