Ingredients

• 1 cup blue cheese, crumbled
• 6 pieces bacon, cooked and chopped or crumbled
• ½ head of iceberg lettuce cut in ribbons
• 1 head of romaine lettuce cut in ribbons
• 2 avocados, sliced
• 1 cup chopped tomato
• ½ cup green onions, chopped
• 3 hard boiled eggs, chopped or grated
• Chicken breasts, 2 whole or 4 halves, roasted with salt and pepper then diced

Dressing

Ingredients

• ¼ cup water
• ¼cup red wine vinegar
• ¼ teaspoon sugar
• 1½ teaspoon lemon juice
• ½ teaspoon Worcestershire sauce
• ¾ teaspoon dry mustard
• 1 clove of garlic, crushed
• ¼ cup olive oil
• ¾ cup vegetable oil
• Salt and pepper to taste

Procedure

1. In a large salad bowl toss together the Iceberg and Romaine lettuce.
2. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
3. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, blue cheese, bacon, tomato, green onion and the avocado decoratively over the greens and garnish the salad with the grated egg.
4. In a small bowl whisk together the water, red wine vinegar, sugar, lemon juice, Worcestershire sauce, dry mustard, crushed garlic and season with salt and pepper to taste, combine the olive and vegetable oil and add them in a slow stream, whisking until it is emulsified. Pour the dressing over the salad, and toss well.