1 head Boston lettuce
1 head green leaf lettuce
2 c. packed fresh spinach leaves
8-10 button mushrooms, sliced
1 can hearts of palm, drained and sliced
1 red bell pepper
Girard's champagne salad dressing

Approximately 1 hour before serving, rinse lettuces and spinach well. Divide greens among individual salad plates. (You may not use all of the green leaf lettuce.) Top greens with sliced mushrooms, sliced hearts of palm, and sliced bell pepper. Place salads in the refrigerator to chill. Just before serving, drizzle with salad dressing. Serve with hot soup and a hot crusty French bread baguette from the deli-bakery. Serves 4-6.