|Chicory head||1 Small|
|Ripe avocado||1 Large|
|Boston head of lettuce||1 Large|
|Pecan halves||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2|
|Bottled italian dressing||1⁄2 Cup (8 tbs)|
Early in day: Separate chicory and lettuce leaves; wash and dry well.
Reserve 6 whole lettuce leaves; tear rest of lettuce and chicory into bite-size pieces; refrigerate.
Peel, pit, avocado; cut crosswise into 10 rings.
Around edge of low salad bowl, tuck reserved lettuce leaves.
Toss gently bite-size pieces of chicory and lettuce, avocado rings, egg slices and pecan halves; turn into bowl.
Pass Italian dressing.