---------- Recipe via Meal-Master (tm) v8.02
       Title: COBB SALAD
  Categories: Salads
       Yield: 6 servings
     1/2    Head iceberg lettuce
     1/2    Bunch watercress
       1    Small bunch curly endive
     1/2    Head romaine
       2 T  Minced chives
       2    Medium tomatoes *
       1    Whole chicken breast **
       6    Bacon strips; cooked,diced
       1    Avocado; peeled and diced
       3    Hard-cooked eggs; diced
     1/2 c  Crumbled Roquefort cheese
 --------------------------SPECIAL FRENCH DRESSING--------------------------
     1/4 c  Water
     1/4 c  Red wine vinegar
     1/4 t  Sugar
   1 1/2 t  Lemon juice
     1/2 t  Salt
     1/2 t  Black pepper
     1/2 t  Worcestershire sauce
     3/4 t  Dry mustard
     1/2    Clove garlic; minced
     1/4 c  Olive oil
     3/4 c  Vegetable oil
   *Note: Tomato should be peeled, seeded and diced.
   **Chicken breast should be cooked, boned, skinned and diced.
   Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1
   large wide bowl or 6 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.
   Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice,
   salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving
   time, shake dressing well. At table, pour 1/2 cup dressing over salad and
   toss. Pass remaining dressing at table.