Dressing

• 3⁄4 cup canola oil
• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup red wine vinegar
• 1 tbsp lemon juice
• 3⁄4 tsp mustard
• 1⁄2 tsp Worcestershire sauce
• 1 clove garlic, minced
• Salt and pepper, to taste

Salad

• 1⁄2 head iceberg lettuce, shredded
• 1⁄2 head romaine lettuce, chopped
• 2 ounces blue cheese crumbles
• 6 strips bacon, cooked and chopped
• 3 hard-boiled eggs, peeled and cut
• 2 medium tomatoes
• 1 chicken breast, cooked
• Salt and pepper, to taste