Cool Green Salad

DRESSING

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon snipped parsley
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 garlic clove, cut in half
• Freshly ground black pepper

SALAD

• 1 large head red- or green-leaf lettuce, torn into bite-sized pieces (about 5 cups)
• 1 pound spinach
  
  

  1. In a jar with a tight-fitting lid or a similar container, combine the oil, vinegar, parsley, mustard, salt, garlic, and pepper to taste. Cover and shake well. Refrigerate for at least 1 hour or until chilled. The dressing will keep in the refrigerator for up to a week.

  2. In a large salad bowl, toss together the lettuce, spinach, watercress, cucumber, and onion slices. Remove the garlic and drizzle with the chilled dressing. Toss again to mix and serve immediately.