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Brown Derby Salad and Dressing

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine lettuce
2 T. minced chives
2 medium tomatoes, peeled, seeded and diced
1 chicken breast, cooked, boned, skinned and diced
6 bacon strips, cooked crisp and diced
1 avocado, peeled and diced
3 hard-cooked eggs, peeled and diced
1/2 C. Roquefort cheese, crumbled

Special French Dressing:
1/4 C. water
1/4 C. red wine vinegar
1/4 t. sugar
1 1/2 t. fresh lemon juice
1/2 t. salt
1/2 t. black pepper
1/2 t. Worcestershire sauce
3/4 t. dry mustard
1/2 clove garlic, minced
1/4 C. olive oil
3/4 C. vegetable oil

For Salad:
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix together in a large, wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs and cheese in rows over lettuce.

At the table, pour the Special French Dressing over salad. Toss and serve.

For Special French Dressing: Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard, garlic and oils. Chill. Shake well before using.

Makes 6 servings salad, 1 1/2 C. dressing.

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