The perfect low GI summer salad - the classic Cobb

Today was cooking club and as I was the host, I got to choose the menu. We made the following:

1. Classic Cobb Salad
2. Cream of Fresh Tomato Soup
3. Good for You Zucchini Muffins (basically this recipe, but swap out 3/4 C of almond meal for the white flour)

Here is the Cobb Salad recipe that we made:

Classic Cobb Salad (serves 8)

1 head iceberg lettuce, washed and chopped
8 cups arugula, washed
2 small heads of romaine lettuce, washed and chopped
1 lb grape tomatoes
3/4 lb bacon, fried, drained and chopped
4 chicken breasts, cooked and chopped
8 hard boiled eggs, chopped
4 small avocados, diced
2 cups crumbled blue cheese
2 cups (approx) Cobb Salad Dressing (see below)

Mix lettuces together. Add dressing, to taste, and toss to combine. Arrange in large salad bowl or plate.

Arrange remaining ingredients in strips on top of the greens and enjoy.

Cobb Salad Dressing (makes approx 3 cups)

1/2 C water
1/2 C red wine vinegar
1/2 T sugar
2 t freshly squeezed lemon juice
1 T + 1 t salt
1 1/2 t pepper
1 1/2 t Worcestershire sauce
1/2 t dry mustard
2 cloves garlic, finely minced
1 C olive oil
1 C canola oil.

Add all ingredients in large jar or other container and blend well. Mix before serving.