1/2 c. olive oil
1/4 c. red wine vinegar
1 tbsp. snipped fresh parsley
1 tsp. dry mustard
1 tsp. salt
1 clove garlic, cut in half
Dash freshly ground black pepper
1 lg. head lettuce, torn into bite-size pieces (about 5 c.)
1 lb. spinach, torn into bite-size pieces (about 5 c.)
1 bunch watercress, stems removed
Lettuce leaves
1 avocado
Lemon juice
2 oranges, peeled, separated into segments
1/2 red onion, thinly sliced, separated into rings

Place oil, vinegar, parsley, mustard, salt, garlic and pepper in jar with tight fitting lid. Cover. Shake.

Combine torn lettuce, spinach and watercress, place in lettuce-lined bowl.

Pit and pare avocados, cut into wedges, dip in lemon juice. Arrange avocados, oranges and onions over greens.

Remove garlic from dressing, pour dressing over salad, toss gently.