SEAFOOD AND CROUTONS; ANYONE!

SEAFOOD CHOPPED SAlAD
1/2 HEAD ICEBERG LETTUCE, 1/2 HEAD ROMAINE,
1 BUNCH WATERCRESS SPRIGS, 2 TBSP SNIPPED CHIVES OR
GREEN ONION TOPS, 2 TOMATOES DICED, 6 STRIPS BACON, COOKED CRISP, CRUMBLED, 1 AVOCADO, DICED, 3 HARD COOKED EGGS DICED,
1 1/2 CUPS SMALL COOKED SHELLED AND DEVEINED SHRIMP OR CRABMEAT, 1/2 CUP BLUE CHEESE, CRUMBLED,
1/2 CUP SEASONED RESTAURANT STYLE CROUTONS,
1/2 CUP VINEGAR AND OIL DRESSING
COARSELY CHOP SALAD GREEENS AND PLACE IN LARGE SALAD BOWL. COMBINE WITH THE WATERCRESS AND CHIVES OR GREEN ONION TOPS. ARRANGE TOMATOES, BACON, AVOCADO, EGGS,AND SHRIMP OR CRABMEAT IN SEPERATE ROWS ON TOP OF LETTUCE.
SPRINKLE BLUE CHEES AND CROUTONS.
SERVE DRESSING ON THE SIDE. MAKES 6 SERVINGS.