Recipe - Brown Derby Cobb Salad

Salad
One half Head iceberg lettuce
One half Head watercress
1 small Bunch chicory
One half Head romaine
2 Med.tomatoes peeled
2 Breasts of boiled roasting
chicken strips
Crisp bacon
1 Avocado; minced
3 Hard cooked eggs
2 tablespoon Chopped Chives
One fourth cup Crumbled imported Roquefort
1 cup Brown Derby OldFashioned
French Dressing; (recipe
follows)

Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely and arrange over top
of chopped greens. Chop bacon finely and sprinkle over the salad. Cut
avocado in small pieces and arrange around the edge of the salad. Decorate
the salad by sprinkling over top the chopped eggs, chopped chives, and
crumbled cheese. Just before serving, mix the salad thoroughly with French
Dressing. Serves 4 to 6
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 15,
1998