1/2 head iceberg lettuce
1/2 bunch watercress
1 sm. bunch curly endive
1/2 head Romaine
2 tbsp. minced chives
2 med. tomatoes, peeled, seeded, and diced
1 whole chicken breast, cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard-cooked eggs, diced
1/2 c. Roquefort cheese, crumbled
Special French Dressing

Chop lettuce, watercress, endive, and Romaine in very fine pieces using knife or food processor. Mix together in 1 large wide bowl or 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. At serving time, toss with 1/2 cup Special French Dressing. Pass remaining dressing. Makes 6 servings.

1/4 c. water
1/4 c. red wine vinegar
1/4 tsp. sugar
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 c. olive oil
3/4 c. vegetable oil

Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic, and oils. Chill. Shake well before using. Makes about 1 1/2 cups.