The Salad - cooking recipe

Ingredients

lettuce (iceberg, bibb and/or romaine)
spinach
1 large can artichoke hearts, drained and quartered
1 large can LeSueur peas, drained
1 large red onion, thinly sliced
1/2 c. crumbled Bleu cheese
1 small can mandarin oranges
1 ripe avocado, sliced
3/4 c. oil
1/4 c. wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar

Preparation

Combine oil, vinegar, salt, sugar and pepper.
In this mixture, marinate artichoke hearts, peas and onions overnight. Before serving salad, tear washed and chilled greens and place in a glass serving bowl.
Add Bleu cheese, mandarin oranges, avocados and marinated vegetables.
Toss well and serve.