3 lettuces ( butter ) 20 milliliters red wine vinegar 2 teaspoons Dijon mustard 80 milliliters extra virgin olive oil 1/4 cup sliced green olives ( pitted ) 1/4 cup sliced black olives ( pitted ) 2 vine ripened tomatoes ( de - seeded , chopped )
O B-QUANTITY B-FOOD O O O B-FOOD O B-QUANTITY B-UNIT O O B-FOOD I-FOOD I-FOOD B-QUANTITY B-UNIT O O B-FOOD O I-FOOD B-QUANTITY B-UNIT O O B-PHYSICAL_QUALITY I-PHYSICAL_QUALITY B-FOOD I-FOOD B-QUANTITY O O B-UNIT B-PROCESS B-COLOR B-FOOD O O B-PHYSICAL_QUALITY O B-QUANTITY O O B-UNIT B-PROCESS B-COLOR B-FOOD O O B-PHYSICAL_QUALITY O B-QUANTITY B-FOOD B-PHYSICAL_QUALITY O B-FOOD O B-PROCESS I-PROCESS I-PROCESS O B-PROCESS O O