This is the basic recipe, use 3 cups chopped Romaine lettuce (about 1/3 head) You can also add bacon bits and blue cheese.
Yield: 4 Servings Ready in 45 minutes
favorite of 5 people 2 people want to try
|3 cupschopped iceberg lettuce; (about1/3 head)|
|1 poundcooked chicken or turkey breast; diced|
|8 slicesbacon; cooked and crumbled|
|1 mediumtomato; seeded and diced|
|4 mediumgreen onions; white and 1 green, chopped|
|1/4 cupred wine vinegar|
|1 teaspoonDijon mustard|
|1/2 cupolive oil|
|1 largeavocado; peeled and sliced|
|3/4 cupRoquefort cheese; (about 6 ounces) crumbled|
|1 largehard-boiled egg; very finely chopped.|
Cobb Salad Preparation
1. In a large bowl, mix Romaine and iceberg lettuces, chicken, bacon, tomato, and green onions.
2. In a small bowl, whisk vinegar and mustard until combined. Slowly whisk in olive oil. Pour 3/4 of the dressing over salad and mix well. Divide salad on 4 plates.
3. Sprinkle cheese and chopped eggs over salads. Arrange avocado slices on top; drizzle with remaining dressing.
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