Description Edit

Contributed by Catsrecipes Y-Group

• Yield: 6 Servings of salad and 1¾ cups of dressing

Ingredients Edit

• ½ to 1 pound fresh sugar snap peas
• 2 heads iceberg lettuce
• 3 hard-cooked eggs
• 4 plum tomatoes
• 1 large avocado
• 1 bunch fresh watercress, torn
• 2 skinned and boned chicken breast halves, cooked and sliced
• 12 bacon slices, cooked and crumbled
• Blue cheese-buttermilk dressing
• freshly ground pepper
• garnish: edible flowers

Blue cheese-buttermilk dressing Edit

• 1 (4-ounce) package crumbled blue cheese
• 1 cup nonfat buttermilk
• ½ to ⅔ cup reduced-fat mayonnaise
• 3 to 4 tablespoons lemon juice
• 1 garlic clove, minced

Description Edit

1. Cook peas in boiling water to cover 2 to 3 minutes; drain.
2. Plunge into ice water to stop the cooking process; drain and set aside.
3. Cut iceberg lettuce into 6 wedges.
4. Coarsely chop eggs.
5. Remove and discard pulp from tomatoes, and cut into thin strips.
6. Dice avocado.
7. Arrange watercress evenly on 6 salad plates.
8. Top with peas, chopped eggs,tomato strips, avocado, and chicken; sprinkle with bacon.
9. Place a lettuce wedge on each plate.
10. Drizzle with Blue cheese-buttermilk dressing; sprinkle with pepper.
11. Garnish with edible flowers, if desired.

Blue cheese-buttermilk dressing Edit

1. Stir together all ingredients in a bowl.
2. Serve over salad.