Ingredients
1/2
cup vegetable oil
1/4
cup lemon juice
1
tablespoon red wine vinegar
2
teaspoons sugar
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon pepper
1/2
teaspoon Worcestershire sauce
1
clove garlic, finely chopped
6
cups bite-size pieces salad greens
2
cups cut-up cooked chicken
3
hard-cooked eggs, chopped
2
medium tomatoes, chopped (1 1/2 cups)
1
medium ripe avocado, pitted, peeled and chopped
1/4
cup crumbled blue cheese (1 oz)
4
slices bacon, crisply cooked, crumbled (1/4 cup)
Preparation
In tightly covered container, shake all vinaigrette ingredients. Refrigerate at least 1 hour to blend flavors.
Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce. Serve with vinaigrette.
