Three-Green Salad

• 4 cups torn iceberg lettuce
• 4 cups torn leaf lettuce
• 4 cups torn fresh spinach
• 1 medium cucumber, sliced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 6 fresh broccoli florets, sliced
• 3 fresh cauliflowerets, sliced
• 6 radishes, sliced
• 4 green onions, sliced
• 5 fresh mushrooms, sliced
• 1/3 cup olive oil
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon sugar
• 1 to 2 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Pinch salt and pepper

1. In a large salad bowl, toss the greens and vegetables. Cover and chill. In a blender, combine all dressing ingredients; cover and process until blended. Pour into a jar with tight-fitting lid; chill for at least 30 minutes.
2. Shake dressing before serving; pour desired amount over salad and toss to coat.

torn iceberg lettuce, torn leaf lettuce, fresh spinach, cucumber, carrots, celery, broccoli florets, fresh cauliflowerets, radishes, green onions, fresh mushrooms, olive oil, red wine vinegar, parmesan cheese, sugar, garlic, oregano, dried basil, salt

Taken from www.tasteofhome.com/recipes/three-green-salad/ (may not work)