5 watercress salad with roquefort dressing Recipes

head iceberg lettuce, watercress, curly endive, head romaine, minced chives, chicken breast cooked, diced into small cubes, bacon, cooked and diced (thick good stuff!), avocado, peeled and diced, peeled tomatoes , chopped and seeded, hard cooked eggs, peeled and diced, roquefort cheese, crumbled, brown derby dressing, water, red wine vinegar, sugar, freshly squeezed lemon juice, salt, freshly ground black pepper, worcestershire sauce, dry mustard, garlic, finely minced, full-flavored olive oil, salad oil, a note from the brown derby : the water is optional, depending upon the degree of oiliness desired in the dressing., blend all ingredients together , except oils. add olive and salad oils. mix well.

grapefruits, avocados (preferably california ), red wine vinegar, dijon mustard, paprika, vegetable oil, watercress leaves , packed, roquefort cheese, crumbled

mayonnaise, shallot, minced, sherry wine vinegar, garlic clove, minced, dijon mustard, crumbled roquefort cheese, whipping cream, beets, tops trimmed, hearts of romaine lettuce , quartered lengthwise, ends left intact, red onion, thinly sliced, watercress bunch, thick stems trimmed, walnut halves, toasted

roquefort buttermilk dressing, baby romaine leaves or bite-size pieces hearts of romaine,rinsed and spun dry, watercress , coarse stems discarded and sprigs rinsed and spundry (about 2 1/2 cups), sliced radishes