INGREDIENTS
For the Dressing:
2 tsp
Dijon mustard
1
large garlic clove, minced
1/2 tsp
granulated sugar
1 tsp
Worcestershire sauce
2 tsp
lemon juice
1/2 cup
extra virgin olive oil
2 tbsp
red wine vinegar
2 tbsp
blue cheese crumbles (optional)
Salt & pepper
For the Salad:
12 cups
chopped romaine lettuce
1
package of chives (usually about .75 ounces), sliced thin
2
large avocados, pitted and cubed
1 pint
grape tomatoes
3
large hard-boiled eggs, quartered
8 oz
bacon (about 8 pieces), cooked and crumbled
1/2 cup
crumbled blue cheese
1 cup
leftover ham, cut into bite-sized pieces