Ingredients

For the dressing:

• 1/4 cup water
• 1/4 cup red wine vinegar
• 2 teaspoons lemon juice
• 1/2 teaspoon sugar
• 1 teaspoon coarse salt
• Black pepper
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon dry Coleman's mustard
• 1/2 to 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil

For the salad:

• 1 (4-ounce) head butter lettuce
• 1 bunch arugula
• 2 heads romaine hearts
• 1 small head chicory, remove and discard tough outer leaves
• 1 (10-ounce) bag shredded carrots
• 4 strips bacon, diced, cooked until crisp and drained
• 1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
• 2 ounces crumbled Roquefort or blue cheese
• 2 medium tomatoes, peeled and diced
• 1 avocado, halved, peeled, and thinly sliced
• 2 tablespoons chopped chives

Directions