Chef'S Lettuce Salad
|Boston lettuce head||1⁄2|
|Romaine lettuce head||1⁄2|
|Red leaf lettuce head||1⁄2|
|Watercress||1 Bunch (100 gm), coarse stems removed|
|Belgian endive heads||2 , coarsely chopped|
|Hard-cooked eggs||2 , sliced|
|Scallions||4 , thinly sliced|
|Mushrooms||12 , thinly sliced|
|Radishes||8 , thinly sliced|
|Red apple||1 , skin on, cored, and cut into 1/2 inch cubes (Delicious)|
|Avocado||1⁄4 Small, peeled, pitted, and thinly sliced|
|Vinaigrette||1⁄4 Cup (4 tbs) (Made With Walnut Oil, Spa)|
Wash the greens, pat dry, and tear into bite-size pieces.
Wash and dry the watercress and leave whole.
Combine all the ingredients in a large bowl and toss lightly to distribute dressing evenly.
Divide among the plates and serve.