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Ingredients (view qty in metric system instead) Dressing: 1/4 cup water 3/4 cup red wine vinegar 1 tsp. sugar 1 1/2 tsp. fresh lemon juice 3/4 tsp. salt 1 tsp. pepper 1 tbsp. worcestershire sauce 1 tsp. dry mustard 1 clove garlic, minced 1 cup olive oil 1 cup vegetable oil Salad: 2 medium tomatoes, peeled, cored, seeded and finely diced 6 bacon slices, cooked crisp, finely chopped 3 hard boiled eggs, peeled and finely chopped 1 ripe avocado, peeled, pitted and diced 4 cups chopped iceberg lettuce 2 cups chopped watercress 5 cups chopped curly endive 4 cups chopped romaine lettuce 2 cups cooked chicken or turkey breast, cubed 2 tbsp. chopped fresh chives 1/2 cup crumbled roquefort cheese Directions For Dressing: Whisk together water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard and garlic in a medium bowl. Gradually whisk in olive and vegetable oils. Cover and refrigerate. Whisk well before using. For Salad: Mix together all salad greens in a large bowl. Arrange on a platter. Sprinkle tomatoes in a stripe down middle of greens. Sprinkle chicken or turkey over. Spoon bacon, eggs, chives and roquefort over salad. Arrange avocado around edges of salad. Just before serving, add 1 cup dressing and toss well. Serves 4 to 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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