CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	French	Salads	1	Servings

INGREDIENTS

		—Salad—
1/2		Head iceberg lettuce
1/2		Head watercress
1	sm	Bunch chicory
1/2		Head romaine
2		Med.tomatoes peeled
2		Breasts of boiled roasting chicken strips
		Crisp bacon
1		Avocado; diced
3		Hard cooked eggs
2	tb	Chopped Chives
1/4	c	Crumbled imported Roquefort
1	c	Brown Derby Old-Fashioned French Dressing; (recipe follows)

INSTRUCTIONS

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@keyway.net> on Feb 15,
1998

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