|Torn iceberg lettuce||4 Cup (64 tbs)|
|Torn romaine lettuce||4 Cup (64 tbs)|
|Watercress||1 Bunch (100 gm), stems removed|
|Tomatoes||2 , sliced|
|Radishes||6 , sliced|
|California peaches||2 Large, cut into wedges|
|For mustard dressing|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Mustard dressing||1 Tablespoon|
|Dijon-style mustard||4 Teaspoon|
|Minced garlic||2 Teaspoon|
Make bed of lettuce and watercress in large salad bowl.
Arrange tomatoes, radishes and peaches in attractive pattern on top.
Drizzle with Mustard Dressing.
Mustard Dressing: Combine 1/4 cup vegetable oil, 3 tablespoons white wine vinegar, 4 teaspoons Dijon-style mustard, 2 teaspoons minced garlic and 1/2 teaspoon sugar in jar with tight-fitting lid.
Shake until well blended.