2 sliced, peeled garlic cloves
2 tsp. salt
1/4 c. lemon juice
1/2 tsp. sugar
1/2 tsp. pepper
1/4 tsp. celery seed
1 tsp. paprika
1 1/2 tsp. dry mustard
1 peeled clove of garlic
2 peeled & sliced tomatoes
10 tbsp. salad oil (3/4 c.)
2 bunches watercress or sm. bunch Romaine
2 med. heads of lettuce
1 c. sliced toasted, blanched almonds
1 1/2 c. very tiny raw cauliflowerets
1 very ripe avocado, cut in pieces

Hours or days before serving, mash 2 sliced cloves of garlic with salt. Add lemon juice and next 5 ingredients. Add oil and blend until well mixed. Chill. early in day, wash lettuce and watercress. Dry and tear into pieces. Prepare almonds and cauliflowerets for tossing. Chill greens and vegetables. At serving time, rub salad bowl with 1 peeled garlic, add greens, cauliflowerets, almonds, avocado and tomatoes. Add dressing and toss. Serves 16 people.