November 6, 2010


Printed from COOKS.COM

1/2 head boston lettuce, shredded
2 med. tomatoes, diced
6 slices bacon, cooked & crumbled
2 med. avocados, cut in wedges
2 chicken breasts, cooked, chilled & diced
3 hard cooked eggs, chopped
3 oz. Roquefort cheese, crumbled
1 tbsp. snipped chives
1 sm. stalk French endive 
Place lettuce in large salad bowl. Over lettuce, arrange a row each of chicken, tomatoes, eggs, bacon and cheese. Surround with avocado and endive. Sprinkle with chives. Toss at the table with this dressing.

1/2 c. red wine vinegar
1 tbsp. lemon juice
1 1/2 tsp. pepper
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 clove garlic, minced
1 1/2 c. salad oil
Combine and mix well.

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