SALAD:

1/2 head lettuce
1 sm. bunch curly endive
1 whole chicken breast, cooked, boned & skinned
6 strips crisp bacon
1 avocado
1/2 lb. Bleu cheese
1/2 head Romaine lettuce
2 whole green onions
2 med. tomatoes, peeled
3 hard-boiled eggs

SPECIAL FRENCH DRESSING:

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

Combine all dressing ingredients and chill. Shake well before using. Chop greens and onions in fine pieces. Mix well and place in a large wide bowl. Dice all other ingredients and keep separate. Arrange diced ingredients in narrow strips across the top of the greens. Sprinkle with crumbled cheese. Finished salad will have colored stripes of green, red, brown, white, etc. covering the greens. Chill. When ready to serve, present the dish for all to see. At the table, add the dressing and toss.