Bridge day salad

Yield: 8 Servings

Measure Ingredient
1 Head Iceberg lettuce
1 Head Noston lettuce
1 Bunch spinach leaves; washed
1 can (16-oz) pitted ripe olives; drained and sliced
2 Avocados; diced
¾ cup Alfalfa sprouts
1 cup Broken walnut halves
2 cups Cooked chicken breasts; diced
¾ cup Grated Monterey Jack cheese
Italian seasonings or fines herbes (optional)
Spicy oil and vinegar
½ cup Vinegar
2 teaspoons Salt
1 teaspoon Sugar
½ teaspoon Pepper
1 teaspoon Paprika
1 teaspoon Dry mustard
2 teaspoons Prepared mustard
1½ cup Mazola oil
1 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
3 drops Tabasco
1 dash Garlic salt
¼ Onion

DRESSING

Prepare salad greens. Mix them in the bottom of a large salad bowl. Pile the following ingredients on top of the lettuce: sliced ripe olives, avocados, alfalfa sprouts, walnut pieces and chicken. Top with grated cheese. You may add your favorite salad seasonings (Italian seasonings or Fines Herbes). Serve with Spicy Oil and Vinegar Dressing. To make dressing, combine first 6 ingredients and shake well. Add remainder of ingredients, except onion, and shake well. Cut ¼ onion and place in jar and add the dressing. DO NOT pour onion on salad. Keep in refrigerator. Yield: 8 servings.

SUSAN K. SCHALLHORN (MRS. TOM)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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