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Ensalada Latina

Ensalada Latina 1 head bibb lettuce 1 bunch of green onions 3 celery stalks 4 large radishes 1 red bell pepper 1 small cucumber 1 small jicama, peeled 1/2 cup / 125 ml brushed, sliced mushrooms 1 1/2 cups / 375ml of broccoli florets 1 1/2 cups / 375 ml of cauliflower florets 24 cherry tomatoes 1 1/2 cups / 375 ml of olive oil 1 minced garlic clove 3 tablespoons / 45 ml of minced onion 2 tablespoons / 30 ml of minced red pimiento 2 tablespoons / 30 ml of sugar 2 teaspoons / 10 ml of Worcestershire sauce 1 teaspoon / 5 ml  each of salt, dry mustard, paprika 1/2 teaspoon / 3 ml each of thyme leaves, basil leaves, oregano leaves, marjoram leaves, & chervil 1/2 cup / 60 ml of lemon juice 1/4 cup / 60 ml of white vinegar Wash and tear the lettuce into bite size pieces. Place into a large serving bowl. Coarsely dice the onions, celery, radishes, pepper, mushrooms, cucumber and jicama. Add to the lettuce. Mix in the remaining vegetables. Blend all the remaining ingredients together thoroughly. Serve along the side of the salad. Serves 6