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
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