Salad
1 large head boston lettuce
1 bunch watercress
1/2 english cucumber
8 large radishes
16 cherry tomatoes, halved
8 small green onions

Dressing
6 hard-cooked eggs
3 tablespoons packed brown sugar
1-1/2 teaspoons dry mustard
1/4 cup malt vinegar
3/4 cup light cream

Salad

Arrange lettuce leaves on a large platter. Top with watercress. Arrange, either in group composition or scattered, cucumber, radishes, and tomatoes over lettuce.

Dressing

Cut eggs in half lengthwise; scoop out yolks and mash in bowl. Add sugar and mustard; mash together. Whisk in vinegar, then cream. Season with salt and pepper to taste. Coarsely chop egg whites. Mix about half into dressing; scatter remaining whites evenly over salad. Garnish with green onions. Serve dressing separately.

Makes about eight servings.