1 c. red leaf lettuce
1 c. iceberg lettuce
1 c. spinach
1 med. tomato, chopped
1/3 c. green or black olives
1/2 c. chopped cucumber
1 lg. handful alfalfa sprouts
1 tbsp. minced celery
1/4 c. carrots, grated
1/4 c. red pepper, strips
1/4 c. yellow squash, cut long slivers
1/4 c. zucchini, grated
3/4 c. crumbled Feta or grated Jack cheese
1/2 c. 7 Herb dressing

Combine all vegetable ingredients in medium salad bowl. Add dressing and cheese, toss gently. Makes 2 servings.

7 HERB DRESSING:

1 clove garlic, minced
5 tbsp. olive oil
2 tbsp. fresh lemon or lime juice
1/2 tsp. basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. savory
1/2 tsp. salt
1 tsp. mustard
1/4 tsp. coriander
1/8 tsp. sage
1 tbsp. mayonnaise

Mix all ingredients in large jar with tight lid. Refrigerate until use.