Head iceberg lettuce, finely chopped
Bunch watercress, finely chopped
1 sm. chicory, finely chopped (or any leaf lettuce)
3 tbsp. minced fresh chives
3 sm. tomatoes, peeled, seeded and finely chopped
2 c. cooked white chicken, finely chopped
6 slices bacon, cooked crisp and crumbled
2 hard-cooked eggs, finely chopped
3 oz. crumbled blue cheese
1 avocado, finely chopped

DRESSING:

1 1/3 c. olive oil
2/3 c. white wine vinegar
2 cloves garlic
1 tsp. salt
1/2 tsp. black pepper
1 tsp. sugar
1 tsp. dry mustard
1 tsp paprika
1 tsp Worcestershire sauce

Prepare greens and refrigerate in plastic bags until ready to use. Combine dressing ingredients in a jar. Shake well and refrigerate overnight. Remove garlic and discard. When ready to serve, toss greens and other salad ingredients in a large salad bowl. Shake dressing vigorously and pour half of it over salad. Toss gently. Add more dressing if desired. Or serve dressing separately.