Cobb Salad

• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• 3/4 teaspoon coarsely ground pepper
• 3/4 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground mustard
• 3/4 cup canola oil
• 1/4 cup olive oil
• 6-1/2 cups torn romaine
• 2-1/2 cups torn curly endive
• 1 bunch watercress (4 ounces), trimmed, divided
• 2 cooked chicken breasts, chopped
• 2 medium tomatoes, seeded and chopped
• 1 medium ripe avocado, peeled and chopped
• 3 hard-boiled large eggs, chopped
• 1/2 cup crumbled blue or Roquefort cheese
• 6 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh chives

1. In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

red wine vinegar, salt, lemon juice, garlic, ground pepper, worcestershire sauce, sugar, ground mustard, canola oil, olive oil, torn romaine, torn curly endive, chicken breasts, tomatoes, avocado, eggs, crumbled blue, bacon, fresh chives

Taken from www.tasteofhome.com/recipes/cobb-salad/ (may not work)