Title: Bridge day salad
 Categories: Salad
      Yield: 8 Servings
 
      1    Head Iceberg lettuce
      1    Head Noston lettuce
      1    Bunch spinach leaves; washed
      1 cn (16-oz) pitted ripe olives;
           -drained and sliced
      2    Avocados; diced
    3/4 c  Alfalfa sprouts
      1 c  Broken walnut halves
      2 c  Cooked chicken breasts;
           -diced
    3/4 c  Grated Monterey Jack cheese
           Italian seasonings or fines
           -herbes (optional)
           Spicy oil and vinegar

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Vinegar
      2 ts Salt
      1 ts Sugar
    1/2 ts Pepper
      1 ts Paprika
      1 ts Dry mustard
      2 ts Prepared mustard
  1 1/2 c  Mazola oil
      1 ts Worcestershire sauce
      1 ts Soy sauce
      3 dr Tabasco
      1 ds Garlic salt
    1/4    Onion
 
  Prepare salad greens. Mix them in the bottom of a large salad bowl.
  Pile the following ingredients on top of the lettuce: sliced 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 1/4 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 , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,