- 2 cups finely shredded green cabbage (from about 1/2 medium head)
- 2 cups finely shredded iceberg lettuce (from about 1/2 head)
- 1 1/2 cups 1/2-inch cubes smoked beef tongue (about 3/4 pound)
- 2 cups 1/2-inch cubes poached chicken breast (about 1 pound)
- 3/4 cup Lorenzo dressing
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon dry mustard dissolved in 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons bottled chili sauce
- 2 tablespoons finely chopped watercress leaves
- 2 tablespoons chopped cooked bacon (about 3 slices)
- In a large bowl combine all ingredients and toss to coat salad with dressing.
- In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
- Make about 1 cup.