1/2 head iceberg lettuce
1 Belgian endive
1 lg. tomato, cut in wedges
1/2 c. olive oil or vegetable oil
2 tbsp. white vinegar
1 tbsp. chili sauce
2 tsp. prepared spicy brown mustard
1 tsp. prepared horseradish
1/2 tsp. sugar
1/8 tsp. salt
1/8 tsp. pepper

Wash lettuce and endive. Pat dry. Separate lettuce and endive into leaves. Place in large bowl. Add tomato. Cover, chill. In small bowl, combine oil, vinegar, chili sauce, mustard, horseradish, sugar, salt and pepper. Cover and refrigerate 1 hour. Serve with salad.