Buffet Garden Salad
|Head of lettuce||1 , torn in small pieces|
|Endive||3 Cup (48 tbs), shredded|
|Red onion||1 Cup (16 tbs), thinly sliced|
|Cucumber||1 Medium, scored and sliced|
|Canned artichoke hearts||15 Ounce, drained and quartered|
|Tomato||1 Large, cut into wedges|
|Peanut oil||3⁄4 Cup (12 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
Combine lettuce, curly endive, red onion, cucumber, artichokes and tomato wedges in a large salad bowl.
Chill until ready to serve.
Combine peanut oil, vinegar, sugar, salt and pepper.
Shake or mix together until thoroughly blended.
Pour 1/2 cup dressing over salad mixture; toss well.
Store remaining dressing in refrigerator for future use.