Photo Credit: Reckitt Benckiser Yield: 12 servings. 3 cups blue cheese dressing 1/4 cup Frank's® RedHot® Cayenne Pepper Sauce 24 cups chopped romaine lettuce 3 cups cooked diced chicken 3 cups cooked crumbled bacon 36 hard-cooked egg wedges 3 cups diced tomatoes 3 cups sliced cooked beets 3 cups diced avocado 3 cups diced red onion 3 cups crumbled blue cheese To make the zesty dressing: Combine blue cheese dressing and RedHot. Refrigerate until needed. To make each salad: Place 2 cups ...
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