Recipe - Cobb Salad

One half Head iceberg lettuce
One half Bunch watercress
1 Small bunch curly endive
One half Head romaine
2 tablespoon Minced chives
2 Medium tomatoes *
1 Whole chicken breast **
6 Bacon strips; cooked, minced
1 Avocado; peeled and minced
3 Hardcooked eggs; minced
One half cup Crumbled Roquefort cheese

SPECIAL FRENCH DRESSING
One fourth cup Water
One fourth cup Red wine vinegar
One fourth teaspoon Sugar
1 One half teaspoon Lemon juice
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Worcestershire sauce
Three fourths teaspoon Dry mustard
One half Clove garlic; minced
One fourth cup Olive oil
Three fourths cup Vegetable oil

*Note: Tomato should be peeled, seeded and minced . **Chicken breast should
be cooked, boned, skinned and minced . Chop lettuce, watercress, endive and
romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide
shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and
eggs in narrow strips or wedges across top of greens. Sprinkle with cheese.
Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon
juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At
serving time, shake dressing well. At table, pour One half cup dressing over
salad and toss. Pass remaining dressing at table.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini