Cobb Salad

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing
Serves 4 to 6
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl.
Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens.
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 over the top the chopped eggs, chopped chives, and grated cheese.
Just before serving mix the salad thoroughly with French Dressing.