---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Dressings
       Yield: 6 servings
       6 ea Artichoke hearts, cut in
       1 c  Green beans, cooked, drained
            -and chilled
     1/2 ea Bermuda onion, thinly sliced
       1 c  Peas, cooked, drained and
     1/2 c  Radishes, sliced
       2 c  Salad greens, broken
       1 ea Tomato, cut in eighths
     3/4 c  Salad oil
     1/4 c  Vinegar
     1/4 ts Sugar
     3/4 ts Salt
     1/8 ts Pepper
       1 ea Clove garlic, crushed
       1 ea Egg, hard-cooked, chopped
     1/4 c  Mustard pickle
   Place artichoke hearts, green beans, onion, peas, radishes, salad greens
   and tomato in salad bowl. Toss together lightly. Place the next 8
   ingredients in a jar or shaker; blend thoroughly. Pour enough dressing over
   salad to moisten and toss lightly again. Makes 6 servings.
   Source: Florence P. Hanford’s Television Kitchen Meals, 1964.
   Shared by: June Hoffman, 9/93