Don Silvers

1/2 head lettuce

1/2 bunch watercress

1 small bunch chicory

1/2 head romaine

2 medium sized peeled tomatoes

2 roast-chicken breasts

1 cup Brown Derby French Dressing(recipe below)

6 strips bacon

1 avocado

3 hard-boiled eggs

2 tablespoons chopped chives

1/2 cup grated Roquefort cheese

Cut lettuce, watercress, chicory, and romaine in fine pieces and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange in strips across the salad. Dice breasts of chicken 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 with chopped eggs, chopped chives and grated cheese. Just before serving drench with French dressing. (Serves 4-6)

Old Fashioned French Dressing

1 cup water

1 cup red wine vinegar

1 teaspoon sugar

1 clove chopped garlic

juice of 1/2 lemon

2 1/2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 tablespoon English mustard

1 cup olive oil

3 cups salad oil

Blend all ingredients except oils. Add olive oil and salad oil. Mix well. Chill and shake thoroughly before serving on salad. Makes 1 1/2 quarts.

Extracted from the Brown Derby Cookbook and sent with the compliments of Mary McAdo and Bingo.