Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        romaine -- escarole, mustard
                        greens
   8      ounces        garbanzo beans -- drained
   1      small         garlic clove
   3                    artichoke hearts; cooked -- quartered
   6                    mushroom caps -- thinly sliced
   1                    green pepper -- sliced in
                        strips
   1      small         red onion; peeled -- thinly sd
     1/4  cup           garlic-flavored croutons -- (fried in butter or
                        oil)
                        French dressing
                        salt and pepper to taste
                        bacon; cook -- crumble

Preparation:

Wash, drain, and crispen greens; refrigerate several hours before using. Marinate garbanzo beans by drizzling French dressing lightly over beans. Refrigerate 1 hour. Rub wooden salad bowl with garlic and line with greens. Add garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons. Toss lightly with French Dressing. Season with salt and pepper to taste. Garnish with bacon crumbles. Serve at once.