Categories: Salads, Dressings 
      Yield: 6 servings 
  
      6 ea Artichoke hearts, cut in 
           -half 
      1 c  Green beans, cooked, drained 
           -and chilled 
    1/2 ea Bermuda onion, thinly sliced 
      1 c  Peas, cooked, drained and 
           -chilled 
    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