Bellringer salad

 
                              Bellringer Salad
 
 Recipe By     : Magazine
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Salads And Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      clove         garlic -- halved
    1      med           head romaine lettuce -- torn in small pieces
    1      med           head iceberg lettuce -- torn in small pieces
    1      med           zucchini -- sliced thin
    1      15 oz can     garbanzo beans -- drained
      3/4  c             ripe olives, drained -- sliced lengthwise
    1      6 oz jar      marinate artichoke hearts -- drained
    1      7 oz can      water-packed tuna -- drained and flaked
    2      med           tomatoes -- cut in wedges
    2                    hard-boiled eggs -- quartered
    1      c             Monterey jack cheese -- cubed
    1      c             croutons
                         French Mustard Salad Dressing:
    2      tbsp          prepared mustard
    1                    egg
      1/2  tbsp          salt
    2      drops         hot sauce
    3      tbsp          cider vinegar
    3      tbsp          instant minced onion
    1      c             salad oil
 
 Rub a large salad bowl with garlic.  Combine lettuce, vegetables, and tuna in b
 owl; toss lightly with 1 cup French Mustard Salad Dressing.
 Arrange tomato wedges, hard-cooked eggs, and cheese cubes over the salad; spoon
  on remaining 1/4 cup dressing.  Sprinkle with croutons.
 FRENCH MUSTARD SALAD DRESSING:  Combine all ingredients except oil in container
  of electric blender; process on high speed until well blended.  Gradually add 
 oil, and continue to blend.  Dressing will thicken as oil is added.  If not use
 d immediately, beat well before serving.  Yield: about 1 1/4 cups.
 
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