This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 2 c. mixed salad greens
  
• 1 chicken breast half, deboned, skinless, grilled, sliced
  
• 1 egg, hardboiled and sliced or chopped
  
• ¼ cucumber, thinly sliced
  
• ¼ medium tomato, chopped
  
• ¼ avocado, sliced
  
• 2 ounces bleu cheese
  
• 2 slices bacon, fried to crisp and crumbled
  
• Choice of salad Dressing

Bleu Cheese Dressing - Makes 2 cups

• 1 cup mayonnaise
  
• ½ c. sour cream
  
• 1 clove garlic, finely minced
  
• 1 T. dried parsley
  
• ½ t. Worcestershire sauce
  
• Juice of 1 lemon
  
• Salt and pepper to taste
  
• 4-ounce block bleu cheese, crumbled

Directions:

Step 1: For the dressing, in a small mixing bowl, blend together all the ingredients except the cheese. Stir in the bleu cheese crumbles and test for seasoning. Stores in the refrigerator for two weeks. Stir before each use.

Step 2: Arrange the greens on the plate then top artfully with remaining ingredients.