Bean Sprout Lunch
|Shredded salad greens||1 1⁄2 Quart (Including Escarole, Spinach, Romaine Lettuce And Boston Lettuce)|
|Watercress||1⁄2 Bunch (50 gm)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Cucumber||1⁄2 , skin scored and thinly sliced|
|Hard cooked eggs||2 , sliced|
|Julienne strips swiss cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
|Julienne strips cooked chicken breast||1 Cup (16 tbs)|
|Alfalfa/Flax / sunflower sprouts||1 Cup (16 tbs)|
|Homemade mayonnaise||1⁄2 Cup (8 tbs)|
|French dressing||1⁄4 Cup (4 tbs) (Homemade)|
1. Put the salad greens in the bottom of a large shallow bowl. Sprinkle the watercress and celery over the greens.
2. Divide the surface area of the salad into fifths and arrange cucumber slices in one section, then the eggs, cheese, chicken, and sprouts in the other sections.
3. Combine the mayonnaise and dressing. Toss the salad with the mixture at the table just before serving.