Serves 4 Prep Time 25 minutes Cooking Time 10 minutes
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 mustard 1/2 to 1 clove garlic, minced 2 tablespoons extra-virgin olive oil
For the salad 1 head lettuce, chopped 1 bunch arugula, chopped 2 heads romaine hearts, chopped 1 cup shredded carrots 4 strips bacon, diced, cooked until crisp and drained 1 chicken breast, grilled or poached and cut into small cubes or shredded 1/3 cup olives, sliced 2 medium tomatoes peeled and diced 3 eggs, hard-boiled, peeled and chopped 2 tablespoons chopped chives
1 Whisk together all ingredients for the dressing in a non-reactive bowl.
2 Mix the chopped greens together and place at the bottom of a large serving dish. Arrange carrots, bacon, chicken breast, olives, tomatoes, eggs, and chives in columns.