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1 large head of Romaine lettuce, shredded
1 large tomato, chopped
1 medium red onion, chopped
1 large ripe avocado, chopped
3 ounces blue cheese, crumbled
6 strips bacon, cooked and crumbled

3/4 cup vegetable oil
1/4 cup vinegar
1 clove garlic, minced
4 teaspoons sugar
1 teaspoon salt
Pepper to taste

Place lettuce in an oval or rectangular glass bowl. Arrange
tomato, onion, avocado, blue cheese, and bacon in rows over
lettuce. Gradually add vinaigrette and toss just before serving.

Vinaigrette: In a small bowl or jar, combine all dressing
ingredients, blend well.

Yield: 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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