Sunset Salad '21' Club

By beach cook

Ingredients

• 2 cups finely shredded greed cabbage (from about 1/2 medium head)
• 2 cups finely shredded iceberg lettuce (from about 1/2 head)
• 1 1/2 cups 1/2 inch cubes smoked beef tongue (about 3/4 pound)
• 2 cups 1/2 inch cubes poached chicken breast (about 1 pound)
• 3/4 cup Lorenzo dressing
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon dry mustard dissolved in t tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 2 tablespoons bottled chili sauce
• 2 tablespoons finely chopped watercress leaves
• 2 tablespoons chopped cooked bacon (about 3 slices)

Preparation

Step 1

In a large bowl combine all ingredients and toss to coat salad with dressing.

In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.

Make about 1 cup