Three Green Salad
|Fresh spinach/1 bunch leaf lettuce||5 Ounce|
|Romaine||1 Bunch (100 gm), washed and chilled|
|Curly endive head/Escarole||1 Small, washed and chilled|
|Oil||3⁄4 Cup (12 tbs)|
|Dry mustard||1⁄4 Teaspoon|
Wash spinach and remove stems; dry leaves.
Tear spinach leaves, romaine and endive into bite-size pieces (about 18 cups).
Place in large plastic bag.
Close bag and refrigerate.
Stir together salad dressing, mustard and paprika; cover and refrigerate.
Just before serving, pour salad dressing over greens in bag; close bag tightly and shake until leaves glisten.
Pour into salad bowl.
If desired, garnish with sliced radishes.