Yield: 4 servings
Measure | Ingredient |
---|---|
⅓ cup | Slivered Almonds |
½ pounds | Cooked Smoked Turkey; thinly sliced |
1 pounds | Romaine Lettuce; rinsed and crisped |
1 large | Ripe Avocado |
1 cup | Watercress Sprigs; rinsed and crisped |
1 large | Ripe Tomato; cored, seeded and chopped |
2 larges | Eggs; hard-cooked and chopped |
3 ounces | Gorgonzola Cheese; crumbled |
3 tablespoons | White wine Vinegar |
2 tablespoons | Chives; chopped |
6 tablespoons | Olive Oil |
1 tablespoon | Dijon Mustard |
⅛ teaspoon | Ground Black Pepper |
CHIVE DRESSING
Spread almonds in a 9" baking pan and toast in a 350øF oven until golden, 5-7 minutes. Cut turkey into bite-sized pieces; set aside.
Tear romaine into bite-sized pieces. Peel, pit and dice avocado. Mix together chive dressing ingredients. In a large, wide salad bowl, lightly mix romaine, watercress, and chive dressing; arrange on top mounds of the avocado, turkey, tomato, eggs, and cheese; sprinkle with almonds. Mix lightly.
Source: Unknown Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA