1 sm. head Romaine (8 oz.)
1 sm. head Boston lettuce
3 med. zucchini (1 lb.) washed and thinly sliced
1 c. sliced radishes
3 tbsp. sliced green onions

GARLIC DRESSING:

1/4 c. salad oil
3 tbsp. tarragon vinegar
3 tsp. salt
1 clove garlic, crushed
1/8 tsp. black pepper

Wash, dry and chill greens. In large bowl, toss zucchini, radishes and onions. Refrigerate, covered, about 1 hour.

In jar with tight fitting lid, combine all ingredients for garlic dressing.

At serving time, tear greens into bite size pieces and add to vegetables in bowl. Pour on dressing and toss until greens and vegetables are well coated. 8 servings.