Cobb Salad

• 1/4 cup water
• 1/4 cup red wine vinegar
• 2 teaspoons lemon juice
• 1/2 teaspoon sugar
• 1 teaspoon coarse salt
• Black pepper
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon dry Coleman's mustard
• 1/2 to 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 (4-ounce) head butter lettuce
• 1 bunch arugula
• 2 heads romaine hearts
• 1 small head chicory, remove and discard tough outer leaves
• 1 (10-ounce) bag shredded carrots
• 4 strips bacon, diced, cooked until crisp and drained
• 1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
• 2 ounces crumbled Roquefort or blue cheese
• 2 medium tomatoes, peeled and diced
• 1 avocado, halved, peeled, and thinly sliced
• 2 tablespoons chopped chives

1. Whisk together all ingredients in a non-reactive bowl.
2. Toss all of the salad ingredients in a large bowl.
3. Slowly add dressing and continue to toss until lightly coated.

water, red wine vinegar, lemon juice, sugar, coarse salt, black pepper, worcestershire sauce, s mustard, clove garlic, extravirgin olive oil, butter lettuce, arugula, hearts, head chicory, carrots, bacon, chicken breast, blue cheese, tomatoes, avocado, chives

Taken from www.foodnetwork.com/recipes/cobb-salad-recipe1.html (may not work)