3 c. torn Iceberg lettuce
3 c. torn Romaine
1 c. thinly sliced zucchini
1/2 c. sliced radishes
1/2 c. sliced fresh mushrooms
1/2 c. thinly sliced carrots
2 green onions, thinly sliced

In a large bowl combine the first 7 ingredients. Sprinkle with a little salt and pepper. Toss; cover and chill. Pour Italian dressing over salad; toss lightly to coat vegetables. Makes 6 servings.

ITALIAN DRESSING:

In a screw-top jar combine: 1/2 c. vinegar 1/4 c. grated Parmesan cheese, if desired 1 tbsp. sugar 2 tsp. salt 1 tsp. celera sugar 2 tsp. white pepper 1/2 tsp. dry mustard 1/4 tsp. paprika 1 clove garlic, minced

Cover, shake well to mix. Chill, shake again just before serving. Makes 1 3/4 cups.