Cobb Salad

This is a meal in itself.

Iceberg, watercress, chicory, and romaine lettuces
2 tomatoes, seeded, cut into wedges
2 chicken breasts, grilled, cut julienne style
6 strips bacon, fried crisp and crumbled
1 avocado, sliced
3 hard boiled, eggs, chopped
2 Tbs chopped chives
1/2 cup blue cheese, crumbled

DRESSING:
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 dash lemon juice
2 tsp salt
3/4 tsp black pepper
1 scant tsp Worcestershire sauce
1 scant tsp Dijon mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup salad oil

On individual salad plates, or one large platter, arrange lettuces. Decoratively add tomatoes, warm chicken breasts, bacon, and avocado. Sprinkle with chopped eggs, blue cheese, and chives. Add chilled dressing over the top. Do not toss.

For Dressing:
Blend all except oils. Slowly add the oils. Chill at least 2 hours, or overnight.