1
bunch
curly endive
-- small bunch
1/2
head
romaine lettuce
2
tablespoons
chives
-- minced
2
medium
tomatoes
-- peeled, seeded, dice
1
whole
boneless skinless chicken breasts
-- cooked, diced
6
bacon slices
-- cooked, diced
1
avocado
-- peeled and diced
3
hard-boiled eggs
-- diced
1/2
cup
Roquefort cheese
-- crumbled
French Dressing
1/4
cup
water
1/4
cup
red wine vinegar
1/4
teaspoon
sugar
1 1/2
teaspoons
lemon juice
1/2
teaspoon
salt
1/2
teaspoon
black pepper
1/2
teaspoon
Worcestershire sauce
3/4
teaspoon
dry mustard
1/2
garlic clove
-- minced
1/4
cup
olive oil
3/4
cup
vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces.
Mix in 1 large wide bowl or 6 individual wide shallow bowls.
Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens.
Sprinkle with cheese.
Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils.
Chill. At serving time, shake dressing well.
At table, pour 1/2 cup dressing over salad and toss.
Pass remaining dressing at table.
Coconut Cream Dressing
1/2
cup
Sour Cream
3
tablespoons
Flaked Coconut
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