Lined-Up Salad
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A visually impressive salad with a subtle blue cheese flavour and a complementary dressing.
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Head of romaine lettuce, cut or torn
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1
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1
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Hard-boiled eggs, chopped
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6
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6
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Bacon slices, cooked crisp and coarsely crumbled
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12
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12
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Chopped cooked chicken (or turkey)
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2 cups
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500 mL
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Large avocados, chopped
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2
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2
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Medium tomatoes, chopped
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2
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2
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Crumbled blue cheese (about 5 oz.,140 g)
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1 cup
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250 mL
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Trimmed watercress
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2 cups
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500 mL
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HONEY MUSTARD DRESSING
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Olive (or cooking) oil
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1/3 cup
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75 mL
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Red wine vinegar
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3 tbsp.
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50 mL
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Crumbled blue cheese (about 1 oz.,28 g)
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2 1/2 tbsp.
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37 mL
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Honey mustard
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1 tbsp.
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15 mL
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Worcestershire sauce
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1 tsp.
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4 mL
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Garlic clove, minced (or 1/4 tsp., 1 mL,powder)
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1
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1
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Salt
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1/4 tsp.
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1 mL
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Coarsely ground pepper (or 1/8 tsp.,0.5 mL, pepper)
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1/4 tsp.
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1 mL
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Arrange lettuce on large serving platter.
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Place next 7 ingredients in order given in rows over lettuce.
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Honey Mustard Dressing: Combine all 8 ingredients in jar with tight-fitting lid. Shake well. Makes 2/3 cup (150 mL) dressing. Serve with, or drizzle over, vegetable mixture. Serves 6.
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1 serving:
714 Calories; 52.5 g Total Fat (27.1 g Mono, 6.2 g Poly, 14.8 g Sat); 342 mg Cholesterol; 12 g Carbohydrate; 3 g Fibre; 50 g Protein; 884 mg Sodium
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Reprinted from Garden Greens © Company's Coming Publishing Limited
www.companyscoming.com
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