Mom's Cobb Salad

1/2 head each iceberg and romaine lettuce, washed and torn into bite-sized pieces
1 bunch watercress, washed and trimmed
3 hard boiled eggs, peeled and cut in halves
2 boneless chicken breasts, cooked, chilled and cut into julienne strips
2 medium tomatoes, sliced
6 slices bacon, cooked and crumbled
1/2 avocado, peeled and sliced
1/2 c. crumbled bleu cheese

Dressing:
1 c. vegetable oil
1/2 c. olive oil
1/2 c. wine vinegar
1 tbsp. fresh lemon juice
1 tbsp. snipped chives
1 1/2 tsp. coarsely ground black pepper
1 1/2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1 clove garlic, minced

Combine greens in salad bowl. Separate hard boiled egg yolks from whites. Dice egg whites and arrange in a row across greens. Sieve yolks over the whites. Arrange chicken, tomatoes, bacon, avocado and cheese in rows atop salad. Cover and chill until serving time.

Just before serving, combine all dressing ingredients in jar and shake until blended. Pour over salad. Serves 4-6.