This Month's Recipes | Anna Olson

For chicken salad, toss chicken with green onion, mayonnaise and vinegar. Gently stir in Blue cheese and season to taste. Chill until ready to serve.For egg and bacon salad, whisk vinegar with chives and mustard. Slowly whisk in olive oil and season lightly. Grate egg on the coarse side of a box grater. Gently stir in vinaigrette and stir in bacon. Chill until ready to serve. For tomato avocado salad, toss all ingredients together and season to taste. Chill until ready to serve.To assemble, arrange salad greens on an individual plate. Spoon each of the three salads over greens, keeping salads separate.