3 c. spinach
2 c. red leaf lettuce
1 c. arugula, dandelion or mustard greens
3 tbsp. safflower oil
3 tbsp. fresh lemon juice
2 tbsp. honey
1 garlic clove, slivered
Salt
Freshly ground white pepper
1 lg. kiwi, peeled and sliced
1 sm. red onion, sliced thin and separated into rings

Remove any thick stems from the spinach, lettuce and arugula. Wash all of the greens, and dry them in a salad spinner or pat them dry with paper towels. Tear the greens into bite-sized pieces and place them in a salad bowl; cover with plastic wrap and refrigerate.

In a small bowl, combine the oil, lemon juice, honey and garlic; season to taste with salt and white pepper. Set this dressing aside.

Just before serving, remove the garlic from the dressing. Toss the greens with the dressing, divide them among 4 individual salad bowls, and garnish them with the kiwi and onion. Serves 4.