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Lemon Vinaigrette (recipe below)
1 head , small lettuce, finely shredded (6 cups)
2 cups cut-up cooked chicken
3 hard-Cooked eggs, chopped
2 medium tomatoes, chopped (1 1/2 cups)
1 ripe avocado, chopped
1/4 cup crumbled blue cheese (1 ounce)
4 slices bacon, crisply cooked and crumbled
Lemon Vinaigrette:
1/2 cup vegetable oil
1/4 cup lemon juice
1 tablespoon red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 clove garlic, finely chopped
1. Make Lemon Vinaigrette bu shaking all ingredients in tightly covered container. Refrigerate at least 1 hour to blend flavors.
2. Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining ingredients in rows on lettuce. Serve with vinaigrette.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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