6 cup chicken, cooked and cubed
6 eggs, hard cooked,chopped
1 lb bacon, fried and crumbled
10 cup iceberg lettuce, torn
1 bunch spinach (8 cups torn)
2 bunch watercress, leaves and tender stems
4 tomatoes, seeded and chopped
8 green onions, sliced
2 avocadoes, peeled, pitted and cubed
2 teaspoon lemon juice
4 oz sharp cheddar cheese, grated
8 oz blue cheese, crumbled
1 3/4 cup safflower oil
3/4 cup salad vinegar
1 teaspoon garlic, minced
1/2 teaspoon onion salt
1 tablespoon sugar
1 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dry mustard
1/4 cup fresh parsley, snipped
Prepare the chicken, eggs, bacon, and the thoroughly blended salad dressing the day before serving. Refrigerate seperately, covered. Prepare greens, tomatoes, and onions several hours before serving. Just before serving prepare avocado; toss with lemon juice.
To assemble arranged salad; Arrange a layer of greens on 2 large platters. Sprinkle with onion. In crosswise rows, arrange meats, eggs and cheddar cheese, separating rows with tomatoes and avocado. Place bowls of dressing and crumbled blue cheese beside salad.
To assemble tossed salad; Combine all ingredients except salad dressing and blue cheese in large container. Pour about 2 cups dressing over salad and toss. Add more dressing if necessary. Serve immediately. Pass the crumbled cheese.
NOTE: For assembled salads, you certainly may assemble very large individual salads for entrees if you so desire.
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