- 2 cups romaine lettuce, chopped fine
- 2 cups Boston lettuce, chopped fine
- 2 cups iceberg lettuce, chopped fine
- 1 cup watercress, coarse stems discarded, chopped fine
- 3 ripe avocados (preferably California)
- 3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)
- 6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver)
- 1 large tomato, seeded and chopped fine
- 1 hard-boiled egg, chopped fine
- 2 tablespoons chopped fresh chives
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2/3 cup CRISCO® Oil
- 1/2 cup finely grated Roquefort
- Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl.
- Halve, pit and peel the avocados and cut them into 1/2-inch pieces.
- Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.
- Dressing Directions: Whisk together vinegar, mustard, salt and pepper to taste.
- Add CRISCO(R) oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.
- Stir in Roquefort. Whisk dressing again and pour it over the salad. Toss salad well before serving.