Ingredients
3/4 cup ranch salad dressing1/3 cup crumbled blue cheese1/4 cup watercress, chopped1 pound bulk pork sausage2 tablespoons minced fresh chives6 large iceberg lettuce leaves, edges trimmed1 medium ripe avocado, peeled and diced4 hard-boiled large eggs, chopped1 medium tomato, chopped
Preparation
Mix dressing, blue cheese and watercress. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir in chives.
To serve, spoon sausage into lettuce leaves. Top with avocado, eggs and tomato. Drizzle with dressing mixture.
