Making this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
Ingredients
- 6 cups torn iceberg lettuce
- 2 medium tomatoes, chopped
- 1 medium ripe avocado, peeled and chopped
- 3/4 cup diced fully cooked ham
- 2 hard-boiled large eggs, chopped
- 3/4 cup diced cooked turkey
- 1-1/4 cups sliced fresh mushrooms
- 1/2 cup crumbled blue cheese
- Salad dressing of choice
- Optional: Sliced ripe olives and lemon wedges
Directions
- Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.
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