Bellringer Salad with French Mustard Salad Dressing

FOR THE FRENCH MUSTARD SALAD DRESSING:
2 tbsp prepared mustard
1 egg (pasteurized egg product)
1/2 tbsp salt
2 drops hot sauce
3 tbsp cider vinegar
3 tbsp instant minced onion
1 cup salad oil
FOR THE SALAD:
1 clove garlic, halved
1 medium head romaine lettuce, torn in small pieces
1 medium head iceberg lettuce, torn in small pieces
1 medium zucchini, sliced thin
1 (15 oz) can garbanzo beans, drained
3/4 cup ripe olives, drained, sliced lengthwise
1 (6 oz) jar marinated artichoke hearts, drained
1 (7 oz) can water-packed tuna, drained and flaked
2 medium tomatoes, cut in wedges
2 hard-boiled eggs, quartered
1 cup Monterey jack cheese, cubed
1 cup croutons

TO MAKE THE FRENCH MUSTARD SALAD DRESSING:
Combine all ingredients except oil in container of electric blender; process on high speed until well blended. Gradually add oil, and continue to blend. Dressing will thicken as oil is added. If not used immediately, beat well before serving. Makes about 1 1/4 cups

TO MAKE THE SALAD:
Rub a large salad bowl with garlic. Combine lettuce, vegetables, and tuna in bowl; toss lightly with 1 cup French Mustard Salad Dressing.

Arrange tomato wedges, hard-cooked eggs, and cheese cubes over the salad; spoon on remaining 1/4 cup dressing. Sprinkle with croutons.

Servings: 12
Source: Magazine Clipping