Ingredients: 1/2 head Iceberg lettuce 1/2 head Romaine 1/2 bunch watercress 2 tomatoes, peeled and seeded 2 cooked chicken breasts 1 cup French Dressing 6 strips crisp bacon, chopped 1 avocado, sliced 2 hard-boiled eggs, chopped 2 TB chopped chives 1/2 cup well crumbled Roquefort
Directions:Chop lettuce, Romaine and watercress and place in salad bowl. Chop tomatoes and arrange in strips on top of greens. Dice the chicken breasts and arrange on greens. Slice avocado and arrange on greens. Sprinkle chopped eggs, chives and Roquefort over salad. To serve, toss with French Dressing. |