1 tsp. each: dry mustard, Lawry's seasoned salt, Lawry's seasoned pepper and Lawry's pinch of herbs
1/4 tsp. Lawry's garlic powder with parsley
1/3 c. red wine vinegar
1 c. olive oil (Bertoli)
2 heads Bibb lettuce, torn into bite size pieces
3/4 c. walnut quarters
1/4 lb. thick sliced bacon, cut into 3/8 x 3/8 inch pieces, cooked
1/2 c. coarsely grated Gruyere cheese
1 1/2 c. croutons

In tight sealing container, combine seasonings and vinegar; shake well. Add olive oil and shake again for about 30 seconds. Refrigerate several hours for best flavor. Then toss together remaining ingredients. Add dressing, toss again and serve immediately. Makes 6 to 8 servings.