A traditional Cobb salad consists of rows of vegetables, cooked meat and eggs on a bed of greens. The bed of greens can range from plain iceberg lettuce to a blend of salad greens. The dressing for a Cobb salad varies, but lemon vinaigrette is a common option.
Begin making the Cobb salad by mixing and refrigerating the ingredients for the dressing. In a bowl or bottle with a tight-fitting lid, blend together 1/4 cup of vegetable oil, 1/4 cup of lemon juice and one clove of finely chopped garlic. Add 2 teaspoons of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of ground mustard and 1/2 teaspoon of Worcestershire sauce. Close the lid tightly, shake to mix well and store in the refrigerator for an hour.
Arrange 6 cups of iceberg lettuce or salad greens on dinner plates. Divide 2 cups of cooked chicken, 3 chopped hard boiled eggs, 1 chopped avocado, 1 1/2 cups of chopped tomato and 1/4 cup of chopped crisp bacon between the dinner plates and arrange in rows on the bed of lettuce. Divide 1/4 cup of chopped blue cheese between the servings and crumble on each salad. Serve with the vinaigrette dressing.