6 ea Artichoke hearts, cut in

-half 1 c Green beans, cooked, drained

-and chilled 1/2 ea Bermuda onion, thinly sliced

1 c Peas, cooked, drained and

-chilled 1/2 c Radishes, sliced

2 c Salad greens, broken

1 ea Tomato, cut in eighths

3/4 c Salad oil

1/4 c Vinegar

1/4 ts Sugar

3/4 ts Salt

1/8 ts Pepper

1 ea Clove garlic, crushed

1 ea Egg, hard-cooked, chopped

1/4 c Mustard pickle

Place artichoke hearts, green beans, onion, peas, radishes, salad greens and tomato in salad bowl. Toss together lightly. Place the next 8 ingredients in a jar or shaker; blend thoroughly. Pour enough dressing over salad to moisten and toss lightly again. Makes 6 servings. Source: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93