Cobb Salad

Directions

1. 1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
2. 2. COOK BACON Till CRISP; DRAIN OFF FAT. SET ASIDE FOR USE IN STEP 6.
3. 3. TEAR PREPARED LETTUCE INTO Pcs.
4. 4. PLACE 3/4 C. LETTUCE IN EACH INDIVIDUAL SALAD BOWL.
5. 5. PLACE 1 TBSP BLUE CHEESE ON TOP OF LETTUCE IN CENTER.
6. 6. ARRANGE THE FOLLOWING INGREDIENTS AROUND THE CHEESE IN SEPARATE WEDGE-SHAPED SECTIONS: 1 TBSP EACH BACON, TOMATOES, Large eggs AND CHICKEN; 1 1/2 TBSP AVOCADO (TOSS AVOCADO IN LEMON JUICE TO PREVENT DARKENING WHILE HOLDING); AND 2 TSP ONIONS.
7. 7. COVER; Chill Till READY TO SERVE.
8. 8. PREPARE 1 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M-69). (SEE NOTE 4.)
9. NOTE:
10. 1. IN STEP 1: 8 LB 10 Ounce FRESH LETTUCE A.P. WILL YIELD 8 LB TRIMMED LETTUCE; 2 LB 9 Ounce FRESH TOMATOES A.P. WILL YIELD 2 LB 5 Ounce Or possibly 6 1/3 C. DICED TOMATOES; 1 LB 10 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 7 Ounce Or possibly 4 1/2 C. Minced ONIONS; 4 LB 13 Ounce FRESH AVOCADO A.P. WILL YIELD 3 LB 5 Ounce Or possibly 9 1/2 C. DICED AVOCADO.
11. NOTE:
12. 2. IN STEP 5, 5 LB 5 Ounce CHICKEN, BROILER-FRYER, WHOLE, MAY BE USED. COOK ACCCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L15100, Or possibly USE 2 LB 4 Ounce (1 1/4-29 Ounce CN) CANNED CHICKEN, Liquid removed, Or possibly USE 2 LB 2 Ounce TURKEY, COOKED, DICED.
13. NOTE:
14. 3. IN STEP 6: 6 Ounce (1 1/2 LEMONS) A.P. WILL YIELD 1/4 C. LEMON JUICE.
15. NOTE:
16. 4. Add in 2 TBSP (1-AA LADLE) SALAD DRESSING TO EACH SALAD JUST BEFORE SERVING TO PREVENT SOGGINESS.
17. SERVING SIZE: 1 C. (3 1