Makes 4 servings

• 1 large head green leaf lettuce
• 1 bunch arugula
• 1 large red bell pepper
• 1/2 lb mushrooms

For dressing:

• 1 tsp Dijon mustard
• 1 Tbsp balsamic vinegar
• Salt and black pepper, to taste
• 1/4 tsp minced garlic
• 1/3 c olive oil

1. Remove stems, and thoroughly

wash, rinse, and dry lettuce and

arugula. Tear into bite-size pieces,

and place in salad bowl.

2. Slice pepper into fine julienne, and

slice mushrooms. Add to bowl.

3. Put dressing ingredients in jar with

tight-fitting lid. Shake well.

4. Pour dressing over salad; toss to

coat. Serve immediately.