| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”