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Buffet Salad

Mormon.Cook's picture
  Head of lettuce 1⁄2
  Curly lettuce/Red lettuce 1 Bunch (100 gm)
  Romaine head 1
  Watercress/Spinach 1⁄2 Bunch (50 gm)
  Tomatoes 2 Medium, peeled
  Avocado 1 Medium, peeled
  Hard cooked eggs 3
  Bacon 1⁄2 Pound, cooked crisp
  Diced cooked chicken breasts 2 Cup (32 tbs)
  Crumbled blue cheese/Finely grated american cheese 1⁄2 Cup (8 tbs)
  Chopped chives/Green onions 2 Tablespoon

With a sharp knife, chop each of the greens very fines. Spread in layers in a large salad bowl, heaping up slightly in the center. Finely chop tomatoes, avocado, eggs, and bacon. Arrange these and the chicken, cheese, and chives in rows of contrasting colors over the top of the greens. For an especially attractive pattern, arrange tomato and avocado in two wide rows, side by side, across center of greens. Next to tomato, place a row of cheese, then eggs. Next to avocado, place a row of chicken, then chives. Sprinkle bacon along edges of tomato and avocado. To keep the attractive design while serving, pour part of the dressing across only one end at a time; mix lightly, and serve from that section.

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