5 c. mixed salad greens (red leaf, green leaf)
2 med. plum tomatoes, cut into chunks
1/2 hothouse cucumber, sliced
2 tbsp. sliced scallions
1/4 c. vegetable oil
3 tbsp. lemon juice
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 tsp. Worcestershire sauce
Salt and freshly ground pepper to taste
1 hard boiled eggs, chopped

In a large salad bowl, toss together the greens, tomatoes, cucumber and scallions. Combine lemon juice, mustard, garlic, Worcestershire sauce, salt and pepper in a cruet. Shake well. Pour over salad and toss. Garnish with chopped egg. Serves 8.