*  Exported from  MasterCook  *

                             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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