Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Chicken, cooked and cubed 4 Tomatoes, seeded and chopped
6 Eggs, hard cooked,chopped 8 Green onions, sliced
1 lb Bacon, fried and crumbled 2 Avocadoes, peeled, pitted
10 c Iceberg lettuce, torn -and cubed
1 bn Spinach (8 cups torn) 2 ts Lemon juice
2 bn Watercress, leaves and 4 oz Sharp cheddar cheese, grated
-tender stems 8 oz Blue cheese, crumbled

--------------------------DRESSING-------------------------------
1 3/4 c Safflower oil 1 ts Dried basil, crumbled
3/4 c Salad vinegar 1/4 ts Dried thyme, crumbled
1 ts Garlic, minced 1/4 ts Dry mustard
1/2 ts Onion salt 1/4 c Fresh parsley, snipped
1 tb Sugar

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.

Mary Riemerman
Submitted By MARY RIEMERMAN On 02-26-95

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