1 head Ontario Boston or Leaf Lettuce, washed and torn
4 small Ontario Greenhouse Tomatoes, quartered
Half Ontario Greenhouse Cucumber, sliced
One-third each Ontario Greenhouse Sweet Yellow, Orange and Red Pepper, cut into strips
3 hard-cooked Ontario Eggs, peeled and quartered
2 celery stalks, diced
2 Ontario Green Onions, chopped
1 Ontario Potato, cooked, peeled and cubed
1 cup (250 mL) sliced Ontario Mushrooms
1 cup (250 mL) cubed Ontario Cheddar Cheese
1/2 cup (125 mL) olive oil
1/4 cup (50 mL) fresh lemon juice
1 clove garlic, crushed
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each coarsely ground pepper and granulated sugar
On large platter, place lettuce. Arrange tomatoes, cucumber, peppers, eggs, celery, green onions, potato, mushrooms and cheese, on lettuce. Cover and refrigerate until serving.
In small bowl, whisk together oil, lemon juice, garlic, mustard, salt, pepper and sugar; drizzle over salad just before serving.
Store any leftover dressing in a sealed jar in the refrigerator.