---------- Recipe via Meal-Master (tm) v8.02
       Title: FRAN'S COBB SALAD
  Categories: Cheese, Meats, Poultry, Salads, Vegetables
       Yield: 6 servings
     1/2 ts Dry mustard
     1/4 ts Sugar
     1/2 ts Salt
     1/2 ts Fresh ground pepper
       1 sm Garlic clove, finely chopped
     1/4 c  Red wine vinegar
     1/4 c  Balsamic vinegar
       1 tb Lemon juice
       1 ts Worcestershire sauce
     2/3 c  Olive oil
       1    Head butter lettuce
       6 c  Crispy lettuce, shredded
       1 bn Watercress, finely chopped
       1    Chicken breast, cooked
            ;skinned, boned and diced
       6 sl Bacon, crisply cooked
       3    Hard-cooked eggs, diced
       3 md Tomatoes, peeled
            ;seeded and diced
       1    Ripe avocado
            ;peeled and diced
     1/2 c  Roquefort or Bleu cheese
       2 tb Chives, chopped
   Whisk dressing ingredients together; set aside.
   Line individual salad plates or a large platter with
   butter lettuce leaves. Spread shredded lettuce and
   watercress over butter lettuce leaves. Arrange
   chicken, bacon, eggs, tomatoes, and avocado in rows on
   top of lettuce. Sprinkle with cheese and chives.
   Serve arranged salad and add dressing at the table.
   From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 23.
   Posted by Cathy Harned.