INGREDIENTS
2 cups
shredded romaine lettuce
1/2
head of Boston lettuce (or Iceberg), coarsely chopped
2
hard-boiled large eggs, separated, whites and yolks finely chopped
5
slices of bacon, cooked and crumbled
1
ripe hass avocado, cut into 1/2-inch pieces
6 oz
chicken breast, cooked and diced
2
tomatoes, finely chopped
1/2 cup
crumbled blue cheese reduced fat
1
medium ripe tomato
1 clove
crushed garlic
1 tbsp
red wine vinegar
3 tbsp
extra virgin olive oil
1 tsp
dijon mustard
1 tbsp
lemon juice
2 tbsp
water
1/2 tsp
oregano
salt and fresh pepper
1 tbsp
minced shallot