My Cobb Salad

For those of you who are opposed to moldy cheeses...

about 8 C. (or more) fresh salad greens (any combination of lettuces, etc.), torn into bite-sized pieces

2 C. cooked chicken, chopped

3 hard-boiled eggs, chopped

2 medium tomatoes, seeded and chopped

1 ripe avacado, diced

1 C. provolone cheese, diced

4-5 slices crisp bacon, crumbled

1/4 C. green onions, sliced

1/2 C. olive oil

1/4 C. fresh lemon juice

1 T. red wine vinegar

2 t. sugar

1/2 t. dry mustard

1/2 t. Worcestershire sauce

1 clove garlic, mashed

pepper


In a jar with a tight fitting lid, combine olive oil, lemon juice, vinegar, sugar, dry mustard, Worcestershire sauce, garlic, and pepper. Shake well and chill for at least 1 hour. Place lettuce in a large salad bowl. Arrange remaining ingredients in decorative rows on top of lettuce. Just before serving (after everyone has admired your artistic endevors, of course), toss with dressing.