4 c. torn iceberg lettuce
4 c. torn romaine lettuce
1 bunch watercress, stems removed, leaves torn
2 tomatoes, sliced
6 radishes, sliced
2 lg. peaches, cut into wedges (about 2 cups)
Mustard Dressing (recipe follows)

In large salad bowl, make a bed of the lettuces and watercress. Arrange tomatoes, radishes and peaches in attractive pattern on top. Drizzle with Mustard Dressing.

MUSTARD DRESSING:

1/2 c. vegetable oil
6 tbsp. white wine vinegar
8 tsp. Dijon mustard
1 tbsp. minced garlic
1 tsp. sugar

In screw top jar, combine all ingredients. Shake well to blend.