For the dressing:

• ¾ cup canola oil
  
• ¼ cup extra-virgin olive oil
  
• ¼ cup red wine vinegar
  
• 1 tbsp lemon juice
• ¾ tsp mustard
  
• ½ tsp Worcestershire sauce
  
• 1 clove garlic, minced
  
• Salt and pepper, to taste

For the salad:

• ½ head iceberg lettuce, shredded
  
• ½ 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