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Submitted by: Julie Ann Perkins
from Anderson, IN.
Originally shared on the web 04/01/2013
7 eggs, hard-boiled, peeled and sliced
7 to 12 slices bacon, crisply cooked and crumbled
3 c. deli roast chicken, shredded
6 to 8 c. baby spinach
1 red pepper, chopped
Optional: 1 bunch green onions, sliced
Green Goddess salad dressing to taste
Combine eggs bacon, chicken, spinach, red pepper and green onions, if desired, in a large bowl; mix well. Pass salad dressing at the table so guests may add it to taste. Serves 6.
Green Goddess Dressing
2 c. mayonnaise
1 T. tarragon vinegar
2 t. fresh parsley, snipped
2 t. fresh chives, snipped
1 t. fresh tarragon, snipped
1 green onion, sliced
Optional: 4 anchovy fillets, finely chopped
Combine all ingredients except milk in a blender or food processor; process until smooth. If desired, thin with milk. Chill; keep refrigerated. Makes about 2 cups.