1 head Bibb lettuce
1 bunch watercress
1 sm. head curly endive
1 sm. head iceberg lettuce
1 sm. head chicory
1 c. fresh spinach leaves
1 tbsp. chopped chives

MONTICELLO DRESSING:

1 sm. garlic clove, minced or pressed
1 tsp. salt
1/2 tsp. white pepper
1/3 c. olive oil
1/3 c. sesame oil
1/3 c. tarragon-flavored or wine vinegar

Wash all greens in cold water; drain and dry. Tear, don't cut, into bite sized pieces. Combine in a serving bowl. Refrigerate to crisp. Prepare Monticello Dressing. Immediately before serving, toss salad with shaken dressing. Makes 6 to 8 servings. To prepare Monticello Dressing: Combine all ingredients in a jar with a lid. Shake well before pouring over salad greens. Makes 1 cup.