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1/2 head escarole
1/2 head endive
1 medium head romaine lettuce
1 large red onion or sweet
1 medium-sized cucumber
1 large tomato, sliced
some pitted ripe olives
6 Tbsp. olive oil
2 or 3 Tbsp. wine vinegar
1 clove garlic
salt and pepper to taste

Wash greens; remove outer leaves. Break off in 2-inch
pieces. Slice cucumber, tomato and onion. Rub garlic in bowl.
After greens are in bowl, discard garlic. Blend oil, vinegar,
salt and pepper. Pour over salad and toss. Add sliced or
whole pitted ripe olives and shredded Cheddar cheese.

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