Cobb Salad

 

1/2

cup vegetable oil

1/4

cup lemon juice

1

tablespoon red wine vinegar

2

teaspoons sugar

1/2

teaspoon salt

1/2

teaspoon ground mustard

1/4

teaspoon pepper

1/2

teaspoon Worcestershire sauce

1

clove garlic, finely chopped

6

cups bite-size pieces salad greens

2

cups cut-up cooked chicken

3

hard-cooked eggs, chopped

2

medium tomatoes, chopped (1 1/2 cups)

1

medium ripe avocado, pitted, peeled and chopped

1/4

cup crumbled blue cheese (1 oz)

4

slices bacon, crisply cooked, crumbled (1/4 cup)

• 1 In tightly covered container, shake all vinaigrette ingredients. Refrigerate at least 1 hour to blend flavors.
• 2 Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce. Serve with vinaigrette.