| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
Swiss |
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped red leaf lettuce |
| 1 |
c |
Chopped watercress |
| 1/2 |
c |
Thinly sliced mushrooms |
| 1/2 |
c |
Pitted black olives |
| 1 |
c |
Croutons |
| 1 |
|
Avocado; flesh cubed |
| 2 |
|
Hard-cooked eggs; sliced |
| 4 |
oz |
Swiss cheese; julienned |
| 12 |
oz |
Cooked meat(s) * |
INSTRUCTIONS
*Note: ham, turkey and/or roast beef, julienned Combine lettuce,
watercress, mushrooms, olives and croutons in large bowl. Toss lightly to
mix. Arrange avocado and eggs on top of salad. Top with Swiss cheese and
meat. Make vinaigrette. Just before serving, shake dressing, pour over
salad and toss.
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