Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---Salad--- |
| ½ \N | Head iceberg lettuce |
| ½ \N | Head watercress |
| 1 small | Bunch chicory |
| ½ \N | Head romaine |
| 2 \N | Med.tomatoes peeled |
| 2 \N | Breasts of boiled roasting chicken strips |
| \N \N | Crisp bacon |
| 1 \N | Avocado; diced |
| 3 \N | Hard cooked eggs |
| 2 tablespoons | Chopped Chives |
| ¼ cup | Crumbled imported Roquefort |
| 1 cup | Brown Derby Old-Fashioned French Dressing; (recipe follows) |
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over top the chopped eggs, chopped chives, and crumbled cheese. Just before serving, mix the salad thoroughly with French Dressing. Serves 4 to 6
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 15, 1998