Bridge day salad
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .