Ingredients
Estimated Times
Preparation Time: 15 mins
Cooking Time: 0 min
Servings: 2
Dressing:
1 clove garlic, mashed
1/2 t dry mustard
Dash worcestershire sauce
2 T red wine vinegar
Juice of half a lemon
1/3 C extra-virgin olive oil
Salt and pepper to taste
Salad:
Mixed salad greens, torn into bite-size pieces
1 stalk celery, thinly sliced
1 ripe but firm avocado, peeled, pitted and diced
2 ripe tomatoes, peeled, seeded and chopped
2 poached boneless, skinless chicken breasts, diced
1 or 2 hard-cooked eggs, diced
4 slices lean bacon, cooked until crisp, then finely diced
1/3 C crumbled blue cheese
Chopped chives for garnish
Prepare the dressing:
Press mashed garlic into a bowl. Add the dry mustard, worcestershire sauce, vinegar and lemon juice; blend with a fork. Stir in the oil and season with the salt and pepper.
Make the salad:
Place the greens and celery in a large, shallow salad bowl with 3 T dressing; toss to coat evenly. Pour remaining dressing into a small pitcher or bowl; set aside.
Arrange the avocados, tomatoes, chicken, eggs, bacon, and cheese in separate wedges atop salad. Sprinkle with the chives. Toss salad, using about half of the remaining dressing and passing the rest at the table.
Preparation
see above
