| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy, Vegetables | French | Salads, Chicken, Famous eate, Dressings | 6 | Servings |
INGREDIENTS
| 1/2 | Head iceberg lettuce | |
| 1/2 | bn | Watercress |
| 1 | sm | Bunch curly endive |
| 1/2 | Head romaine lettuce | |
| 2 | tb | Chives, minced |
| 2 | md | Tomatoes, peeled, seeded, diced |
| 1 | Whole cooked chicken breast, skinned, diced | |
| 6 | sl | Bacon, cooked, diced |
| 1 | Avocado, peeled, diced | |
| 3 | Hard-boiled eggs, diced | |
| 1/3 | c | Roquefort cheese, crumbled |
| 1/4 | c | Water |
| 1/4 | c | Red wine vinegar |
| 1/4 | ts | Sugar |
| 1 1/2 | ts | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Worcestershire sauce |
| 3/4 | ts | Dry mustard |
| 1/2 | Clove garlic, minced | |
| 1/4 | c | Olive oil |
| 3/4 | c | Vegetable oil |
INSTRUCTIONS
SALAD FRENCH DRESSING Chop lettuces in very fine pieces using a knife or a processor. Mix chopped ingredients together in one large wide bowl, or in 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. At serving time, toss with 1/2 cup French Dressing. Pass remaining dressing. FRENCH DRESSING Combine all ingredients in a container with a lid. Shake well before using. Source: Brown Derby, CA. Recipe by: Brown Derby Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com on Apr 17, 1997
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