Dressing
½ cup olive oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 Tbs. sugar
1 Tbs. prepared hot English mustard
1 Tbs. Worcestershire sauce
Salad
2 bags (10 oz. each) European salad mix (iceberg, romaine, escarole, endive and radicchio), finely chopped
1 bunch watercress, finely chopped
1 lb cooked turkey or chicken breast finely diced
6 slices bacon cooked crisp, drained and finely chopped
3 hard cooked large eggs, finely chopped
2 large tomatoes, seeded and finely diced
1 avocado, halved, seeded and finely diced
1/2 cup (2 oz) finely crumbled blue cheese
1/4 cup finely chopped chives
Process Dressing ingredients in a blender or food processor until blended.
Place salad mix and watercress in a wide, shallow serving bowl.
Top with rows of remaining ingredients except chives.
Arrange chives in a diagonal band across the top.
To serve: Toss salad with dressing at the table.
Serve on chilled plates.
I usually use green onion tops instead of chives, because I don’t usually have chives and I love the onion flavor.
I also use plain old green leaf or romaine lettuce.
Time saver
You can substitute Oscar Mayer Real Bacon Bits, or use microwave bacon cooked crisp.