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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
| Ingredients:
1/2 Head iceberg lettuce
1/2 Head watercress
1 small Bunch chicory
1/2 Head romaine
2 medium Tomatoes peeled
2 Breasts
1 Avocado, diced
3 Hard cooked eggs
2 Tablespoon(s) Chopped Chives
1/4 Cup(s) Crumbled imported Roquefort
1 Cup(s) Brown French Dressing |
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