Recipe - Bridge Day Salad

1 Head Iceberg lettuce
1 Head Noston lettuce
1 Bunch spinach leaves; washed
1 cn (16oz) pitted ripe olives;
drained and cut or sliced up
2 Avocados; minced
Three fourths cup Alfalfa sprouts
1 cup Broken walnut halves
2 cup Cooked chicken breasts;
minced
Three fourths cup Grated Monterey Jack cheese
Italian seasonings or fines
herbes (optional)
Spicy oil and vinegar

DRESSING
One half cup Vinegar
2 teaspoon Salt
1 teaspoon Sugar
One half teaspoon Pepper
1 teaspoon Paprika
1 teaspoon Dry mustard
2 teaspoon Prepared mustard
1 One half cup Mazola oil
1 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
3 dr Tabasco
1 ds Garlic salt
One fourth Onion

Prepare salad greens. Mix them in the bottom of a large salad bowl. Pile
the following ingredients on top of the lettuce: cut or sliced up ripe olives,
avocados, alfalfa sprouts, walnut pieces and chicken. Top with grated
cheese. You may add your favorite salad seasonings (Italian seasonings or
Fines Herbes). Serve with Spicy Oil and Vinegar Dressing. To make dressing,
combine first 6 ingredients and shake well. Add remainder of ingredients,
except onion, and shake well. Cut One fourth onion and place in jar and add the
dressing. DO NOT pour onion on salad. Keep in refrigerator. Yield: 8
servings.

SUSAN K. SCHALLHORN (MRS. TOM)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.