California Salad Recipe
Ingredients
| 1 small head chicory | ||
| Ripe avocado | 1 Large | |
| 1 large head Boston lettuce | ||
| Pecan halves | 1/2 Cup (16 tbs) | |
| 2 hard-cooked eggs | ||
| Bottled Italian dressing | ||
Directions
Early in day: Separate chicory and lettuce leaves; wash and dry well.
Reserve 6 whole lettuce leaves; tear rest of lettuce and chicory into bite-size pieces; refrigerate.
Slice eggs.
Peel, pit, avocado; cut crosswise into 10 rings.
Around edge of low salad bowl, tuck reserved lettuce leaves.
Toss gently bite-size pieces of chicory and lettuce, avocado rings, egg slices and pecan halves; turn into bowl.
Pass Italian dressing.
Reserve 6 whole lettuce leaves; tear rest of lettuce and chicory into bite-size pieces; refrigerate.
Slice eggs.
Peel, pit, avocado; cut crosswise into 10 rings.
Around edge of low salad bowl, tuck reserved lettuce leaves.
Toss gently bite-size pieces of chicory and lettuce, avocado rings, egg slices and pecan halves; turn into bowl.
Pass Italian dressing.
Chef
