Dressing:3/4 cup olive or canola oil1/4 cup red wine vinegar1 tablespoon fresh lemon juice3/4 teaspoon dry mustard1/2 teaspoon Worcestershire1/4 teaspoon sugar1 clove garlic, mincedSalt and freshly ground black pepper, to tasteSalad:2 hearts of romaine lettuce, chopped1/2 cup bleu cheese, crumbled6 strips cooked bacon, roughly chopped3 hard-boiled eggs, peeled and chopped1 cup seeded and diced tomatoes1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes1 avocado, cut into 1/2-inch cubes 1/2 cup sliced black olivesTo Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Pure the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside. Note: Salad dressing keeps, covered and refrigerated, for up to one week.To Make the salad: On a very large platter or 3 to 4 individual plates, Arrange the lettuce. Top with bleu cheese, bacon, eggs, tomatoes, chicken, avocado and olives arranging on top of the lettuce in neat rows. To serve, drizzle salad with dressing.Recipe from Festival Foods.
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