French, Italian or Greek Vinaigrette
3 cups chopped Bibb or Lollo Rosso lettuce
2 cups chopped romaine
1 large tomato, chopped
1 avocado, diced
3 oz turkey breast or ham, cubed
3 oz P&D shrimp, chopped
2 oz crumbled blue cheese
2 hard boiled eggs, diced
2 ears of leftover corn, kernels cut from cob

Drizzle a bowl with dressing, add lettuces, gently toss, and transfer to a serving platter. Top with decorative rows of remaining ingredients. Makes a great light meal with fresh rustic bread, serves 3-4.