1/2 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. dried basil
1/2 tsp. tarragon
1/2 tsp. dry mustard
1/2 tsp. pepper
1 clove garlic, minced
1/4 c. chopped red onion
Fresh spinach, Boston or Romaine lettuce
8 tomatoes, cut in wedges
15 oz. can green beans
15 oz. can red kidney beans or chicken peas
1 sm. can pimentos, cut in strips
18 slices variety luncheon meats
6 slices Swiss cheese
8 hard-boiled eggs, quartered
1/2 c. grated Parmesan cheese

Shake together oil, vinegar, herbs, spices, garlic and onion.

In large salad bowl, tear lettuce and spinach. Add tomato, both beans and pimento. Toss together with enough dressing to coat. Cut lunch meats and cheese in 1/4 inch strips. Top each salad serving with egg, meat and cheese strips and grated cheese. Serves 8.