Green Salad with Mustard Glaze

Assemble these supplies:

• 1 head Romaine or iceberg lettuce
• 2 large cloves garlic, peeled
• 1/3 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 5 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup vegetable oil

Steps in preparation:

1. Wash lettuce, separate leaves, and dry in salad spinner or pat dry with paper towels. 
2. Tear enough leaves into bite- size pieces to measure 6 cups.
3. Place in salad bowl, cover with plastic wrap, and refrigerate until ready to serve.
4. In blender, combine garlic, vinegar, mustard, sugar, and salt, and blend until smooth. 
5. With blender running, add vegetable oil in a slow, steady stream and blend until dressing is thick and smooth.
6. When ready to serve, pour enough dressing over let­tuce to coat leaves well and toss.
7. Serve any leftover dressing on side.