10 c. iceberg and/or Romaine lettuce
1/2 lb. mushrooms
1 med. tomato
1/4 c. sunflower seeds

DRESSING:

1/2 c. mayonnaise
1 tsp. dry dill weed
1 tbsp. lemon juice
2 tsp. white wine vinegar
1 tsp. Dijon mustard
3 tbsp. salad oil

Roast sunflower seeds in oven 350 degrees for 3-5 minutes. Watch carefully.

Slice thinly the mushrooms and combine with torn lettuce. Add dressing and mix lightly. Top with tomato cut in wedges and sprinkle with sunflower seeds.

DRESSING: Mix mayonnaise, dill weed, lemon juice, vinegar and mustard in medium bowl. Using a fork or whisk, gradually beat in salad oil.