1 c. chopped Romaine lettuce leaves
1 med. tomato, cut into wedges
1/4 avocado (about 2 oz.), pared & diced
2 oz. skinned & boned cooked turkey, chilled & diced
1 oz. blue cheese, crumbled
1 egg, hard-cooked & diced
1 tbsp. tarragon vinegar or red wine vinegar
2 tsp. each olive oil & water
1/2 tsp. each Dijon style mustard & minced fresh parsley
Dash pepper

In chilled serving bowl combine Boston and Romaine lettuce, tomato, avocado, turkey, cheese and egg. In small bowl or measuring cup combine remaining ingredients, mixing well; pour over salad and toss well to coat.