| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables, Eggs, Grains |
Sami |
Cheese, Meats, Poultry, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
t |
Dry mustard |
| 1/4 |
t |
Sugar |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Fresh ground pepper |
| 1 |
|
Garlic clove, finely chopped |
| 1/4 |
c |
Red wine vinegar |
|
|
or- |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
T |
Lemon juice |
| 1 |
t |
Worcestershire sauce |
| 2/3 |
c |
Olive oil |
| 1 |
|
Head butter lettuce |
| 6 |
c |
Crispy lettuce, shredded |
| 1 |
|
Watercress, finely chopped |
| 1 |
|
Chicken breast, cooked |
|
|
skinned boned and diced |
| 6 |
|
Bacon, crisply cooked |
|
|
crumbled |
| 3 |
|
Hard-cooked eggs, diced |
| 3 |
|
Tomatoes, peeled |
|
|
seeded and diced |
| 1 |
|
Ripe avocado |
|
|
peeled and diced |
| 1/2 |
c |
Roquefort or Bleu cheese |
|
|
crumbled |
| 2 |
T |
Chives, chopped |
INSTRUCTIONS
Whisk dressing ingredients together; set aside. Line individual salad
plates or a large platter with butter lettuce leaves. Spread shredded
lettuce and watercress over butter lettuce leaves. Arrange chicken,
bacon, eggs, tomatoes, and avocado in rows on top of lettuce. Sprinkle
with cheese and chives. Serve arranged salad and add dressing at the
table. From 1993 "Shepherd's Garden Seeds Catalog," pg. 23. Posted by
Cathy Harned. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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