2 tb Red wine vinegar
1/4 ts Minced garlic
1 tb Dijon mustard
6 tb Vegetable oil
Salt and pepper to taste 1 Small red onion
– thinly sliced 10 c Watercress, red-leaf lettuce
And Belgian endive, – bite-size, loosely packed Combine vinegar, garlic and mustard in mixing bowl. Blend well. Add oil and salt and pepper to taste; blend well with a wire whisk. Place onion rings and salad greens in a bowl and toss well with dressing. Makes 4 to 6 servings.