6 qt. torn, crisp greens (1 lg. head each of romaine, red leaf lettuce and ice berg lettuce)
2 lg. avocados
1/2 lb. shrimp (or more)
1/3 lb. Roquefort cheese (imported)

Rub a large bowl with cut clove of garlic (optional). Add torn greens. Peel and slice avocado and add to greens with the shrimp. Crumble in the cheese. Add dressing (recipe follows) when ready to serve and mix gently.

DRESSING:

3/4 c. salad oil
1/3 c. vinegar
1 tsp. salt
1 tsp. dry mustard
Dash pepper

Blend. Makes 18 servings.