1 lb chicken breast; cleaned, cooked (grilled), diced
4 hard-cooked eggs
8 strips bacon; cooked crisp and chopped
1 avocado; peeled, pitted, and diced
6 oz blue cheese; crumbled
1 small bunch spring onions; chopped

1. Arrange greens in 4 large salad bowls.
   
2. Arrange a portion of the 7 toppings on each salad bowl.
   
3. Lightly dress each salad with raspberry vinaigrette (see recipe below).
   
4. ENJOY
   

   Raspberry Vinaigrette:

   Yields approximately 1 cup

   Combine in small mixing bowl:

   1/4 cup raspberry vinegar
   1/4 tsp salt
   1/4 tsp white pepper
   3/4 tsp Dijon mustard
   1 small garlic clove; mashed and minced
   1 tsp raspberry preserves
   

   Slowly drizzle in 3/4 cup virgin olive oil, stirring constantly with wire whisk.

   Hold at room temperature.