Zesty Mushroom Salad

SERVES 8
1 cup vegetable oil
1/3 cup wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped chives
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
1 small garlic clove, minced
6 cups torn iceberg lettuce
2 cups torn spinach leaves
1/4 lb mushroom, sliced
1/3 cup sliced pitted ripe olives

In jar with tightly fitting lid combine oil, vinegar, lemon juice, chives, salt, Tabasco sauce and garlic; shake well.
In large bowl combine lettuce, spinach, mushrooms and olives. Add 3/4 cup dressing and toss lightly to mix well.
Refrigerate remaining dressing in jar for later use.