1 head bibb lettuce
1 head iceberg lettuce
1 bunch fresh spinach
1 bunch escarole
1 bunch endive
1 head Boston lettuce

Dressing:

1 c. corn oil
6 tbsp. sugar
1 tsp. dry mustard
1 to 4 tbsp. onion, chopped
1/2 c. apple cider vinegar
1 tsp. celery seed

Garnishes:

3 oz. Blue cheese, crumbled
8 oz. bacon, fried and crumbled

Rinse greens; drain well. Tear greens into bite-size pieces; mix thoroughly in large salad bowl. Chill. Combine dressing ingredients in blender; blend well. Sprinkle garnishes over greens; pour dressing over all and toss gently.

Yield: 20 servings.