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1/2 medium head leaf lettuce
1/2 bunch watercress
1/2 head Romaine lettuce
1 small bunch endive
2 large tomatoes
2 chicken breasts, cooked
6 strips bacon, cooked
1 ripe avocado
3 hard boiled eggs
1 bunch green onions
1/2 cup crumbled bleu cheese
1 cup Cobb Salad dressing

Cobb Salad Dressing:
1 cup water
1 cup red wine
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, chopped
1 cup olive oil
3 cups vegetable oil

Salad: Wash thoroughly and dry all greens so dressing will
cling. Remove most of watercress stems. Tear up greens and
arrange in salad bowl. Cut tomatoes in small pieces and add. Dice
chicken, crumble bacon and arrange both in center of greens. Slice
avocado into strips and arrange around edge of bowl. Chop eggs and
onion, being sure to include green ends of onion. Decorate salad
by sprinkling eggs, onion, and crumbled bleu cheese over top of
salad. Chill until ready to serve. Just before serving, toss with

Cobb salad dressing: Blend all ingredients except oils in
blender. Add oils very slowly and blend well in blender. Chill.
Shake thoroughly before serving.

Yield: 4-6 servings.

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