SUMMER CHEF SALAD

1 bag Romaine Salad
14 wedge iceburg lettuce, cut in chunks
1/2 lb bacon, cooked cooled and crumbled
1/4 lb swiss cheese, grated
1/4 lb cheddar cheese, grated
1/3 lb good deli ham, cut into strips
1/3 lb rotisserie chicken, cut into stips
cucumber rounds
green onions, chopped white and some of green
4 hard boiled eggs, sliced in quarteres
red bell peppers, cut in strips
grape and yellow pear tomatoes, cut in half
green and black olives

Toss washed and dried lettuce on a large platter. Arrange the rest of the ingredients around the platter.
Serve with bleu cheese dressing.







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