Betty Crocker Gourmet Tossed Green Salad

• 1 medium head iceberg lettuce, torn into bite-size pieces
• 4 ounces mushrooms, sliced
• 1 small cauliflower, separated into tiny flowerets
• 1 small red onion, thinly sliced and separated into rings
• 1 medium green onion, chopped
• 1/2 cup sliced pimento stuffed olive
• 1/2 cup crumbled blue cheese
• CLASSIC FRENCH DRESSING
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 2 tablespoons wine vinegar or 2 tablespoons tarragon vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 small garlic clove, finely chopped

1. Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
2. CLASSIC FRENCH DRESSING:
3. Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.

head iceberg lettuce, mushrooms, cauliflower, red onion, green onion, olive, blue cheese, olive oil, wine vinegar, salt, fresh ground pepper, garlic

Taken from www.food.com/recipe/betty-crocker-gourmet-tossed-green-salad-505217 (may not work)