GARDEN STATE SALAD

GARDEN STATE SALAD

1 small bunch romaine, torn
2 medium potatoes, cooked and cubed
2 large tomatoes cut into wedges
1 cup diced cucumber
½ cup chopped celery
½ cup medium green pepper cut into strips
1 small carrot, shredded
3 hard-cooked eggs, chopped
½ cup pitted ripe olives
3 radishes, sliced

DRESSING:
1-1/2 cups mayonnaise or salad dressing
2 T. Dijon mustard
2 T. red wine vinegar or cider vinegar
¼ tsp. salt
½ tsp. sugar
1/8 tsp. pepper

In a large bowl, toss the first 10 ingredients. In a small bowl, combine dressing ingredients and stir well. Serve with the salad.

Yield: 6-8 servings.