1/3 c. corn oil
3 tbsp. vinegar
1 clove garlic, quartered
1/2 tsp. dried salad herbs
1/4 tsp. dry mustard
1 lg. head lettuce, chilled
1 c. cooked peas, chilled

Mix corn oil, vinegar, garlic, herbs, salt, dry mustard and pepper in bottle of jar. Cover tightly; shake well. Chill at least 2 hours or overnight. Remove garlic. Tear off 2 or 3 inches from top of several lettuce leaves; reserve.

Break remaining greens into salad bowl. Tuck tops of lettuce leaves around edge of bowl. Mound peas in center. Just before serving, drizzle dressing over greens in bowl; toss. Eat and enjoy.