6 slices bacon
4-6 c. torn crisp salad greens
3 green onions and tops
1 1/2 - 2 c. cooked chicken, cut into chunks
8 oz. tiny cooked shrimp (or sm. shrimp cut into pieces)
1 - 1 1/2 c. cooked peas
6 raw mushrooms, sliced
12 cherry tomatoes, halved

DRESSING:

1/4 c. olive oil
1/4 c. salad oil
1/3 c. red wine vinegar
1 tbsp. Dijon mustard
1 sm. clove garlic, minced
Salt and pepper to taste
Dash paprika

Cook bacon until crisp; drain.

Place chilled salad greens in a large salad bowl. Cut green onions into small pieces, sprinkle over greens. Arrange chicken chunks in center of salad bowl, surround with shrimp. Place mounds of peas, mushroom slices and cherry tomatoes on greens surrounding shrimp. Crumble bacon and sprinkle on top of salad.

Beat dressing ingredients until well combined. Pour enough dressing on salad to coat ingredients; toss well and serve. Makes 6 servings.

Note: We served the salad with Swedish rye bread. Add a cup of soup of your choice and a light dessert and this makes a complete supper.