Ingredients
2/3
cup olive or vegetable oil
1/3
cup red wine vinegar
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped
8
cups chopped romaine lettuce (12 oz)
2
cups cut-up cooked chicken
6
slices precooked bacon, chopped
4
plum (Roma) tomatoes, chopped (about 2 cups)
1/2
cup crumbled blue cheese (2 oz)
4
hard-cooked eggs, chopped
2
medium avocados, pitted, peeled and cubed (about 2 cups)
Preparation
In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
Just before serving, top salad with avocados. Serve salad with dressing.
