4 cups cut (1 inch) tender inner Romaine lettuce leaves
2 cups diced (1/2 inch) cooked turkey
8 strips bacon, cut into 1 inch pieces (fried 10 min.)
4 hard cooked eggs, quartered and halved
1/2 pound Roquefort Cheese, chilled & cut into 1/2 in. cubes
4 ripe plum tomatoes, each cut into 8 pieces
1 ripe avocados, peeled, pitted & cut into 1/2 in. pieces
2 Tbsp. chopped flat leaf parsley
1/2 cup French style vinaigrette

Prepare the first 7 ingredients. Arrange decoratively in rows on a large platter. Sprinkle with the parsley. Present with vinaigrette and serving bowls along side.