Avocado, Bacon and Egg Salad

• 3 slices bacon
• 2 large garlic cloves, halved
• 1 head iceberg lettuce
• 3 -4 avocados (depending upon size)
• 14 cup celery, chopped
• 12 pint cherry tomatoes, halved
• 4 hard-boiled eggs, sliced
• 14 lb Roquefort cheese or 14 lb gorgonzola, crumbled
• 2 tablespoons chopped green onions (garnish)
• 12 cup salad oil
• 12 cup olive oil
• 14 cup white wine vinegar
• 14 teaspoon dried basil (rub between fingers to waken flavor)
• 18 teaspoon dried thyme (rub between fingers to waken flavor)
• 1 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 1 teaspoon sugar
• 12 teaspoon onion powder
• 1 teaspoon paprika
• 12 teaspoon dry mustard
• 1 large garlic clove, halved
• 1 tablespoon yellow onion, grated
• 1 tablespoon Worcestershire sauce

1. SALAD:.
2. Pan-fry the bacon until crunchy; drain and pat-dry with paper towels.
3. Crumble; set aside.
4. Rub the salad bowl with the cut garlic.
5. Chill the bowl in the frig.
6. Wash and drain the lettuce leaves; pat dry with paper towels.
7. Tear leaves into bite-size pieces; add to the chilled bowl.
8. To the lettuce add the remaining salad ingredients (except the green onions); gently toss.
9. Pour the French Dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
10. Garnish salad with the bacon and green onions.
11. Refrigerate until ready to serve.
12. FRENCH DRESSING:.
13. To a re-sealable container add all the ingredients; shake thoroughly.
14. Refrigerate until ready to serve.
15. Remove the garlic before serving.

bacon, garlic, celery, cherry tomatoes, eggs, cheese, green onions, salad oil, olive oil, white wine vinegar, basil, thyme, kosher salt, ground black pepper, sugar, onion powder, paprika, mustard, garlic, yellow onion, worcestershire sauce

Taken from www.food.com/recipe/avocado-bacon-and-egg-salad-381910 (may not work)