Name: Cobb Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/4 cup red wine vinegar; 2 teaspoons salt; 1 teaspoon lemon juice; 1 small garlic clove minced; 3/4 teaspoon coarsely ground pepper; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon sugar; 1/4 teaspoon ground mustard; 3/4 cup canola oil; 1/4 cup olive oil; SALAD:; 6-1/2 cups torn romaine; 2-1/2 cups torn curly endive; 1 bunch watercress (4 ounces) trimmed, divided; 2 cooked chicken breasts chopped; 2 medium tomatoes seeded and chopped; 1 medium ripe avocado peeled and chopped; 3 large eggs chopped; 1/2 cup crumbled blue or Roquefort cheese; 6 bacon strips cooked and crumbled; 2 tablespoons minced fresh chives

by TasteofHome

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra-special presentation. —Taste of Home Test Kitchen

INGREDIENTS

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove ; minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces) ; trimmed, divided
2 cooked chicken breasts ; chopped
2 medium tomatoes ; seeded and chopped
1 medium ripe avocado ; peeled and chopped
3 large eggs ; chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips ; cooked and crumbled
2 tablespoons minced fresh chives

servings (1-1/4

INSTRUCTIONS

See original recipe: https://www.tasteofhome.com/r...

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Cobb Salad

1/4 cup red wine vinegar 
2 teaspoons salt 
1 teaspoon lemon juice 
1 small garlic clove minced
3/4 teaspoon coarsely ground pepper 
3/4 teaspoon Worcestershire sauce 
1/4 teaspoon sugar 
1/4 teaspoon ground mustard 
3/4 cup canola oil 
1/4 cup olive oil 
  SALAD: 
  6-1/2 cups torn romaine 
  2-1/2 cups torn curly endive 
1 bunch watercress (4 ounces) trimmed, divided
2  cooked chicken breasts chopped
2 medium tomatoes seeded and chopped
1 medium ripe avocado peeled and chopped
3 large eggs chopped
1/2 cup crumbled blue or Roquefort cheese 
6  bacon strips cooked and crumbled
2 tablespoons minced fresh chives

In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

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Nutrition

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Serving Size: 1 servings (1-1/4 cu
Recipe Makes: 6 servings (

Calories: 573
Calories from Fat: 450 (79%)

Amt Per Serving		% DV

	Total Fat 50g	67 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 27.6g
	Polyunsanturated Fat 10.7g
Cholesterol 279.3mg		86 %
Sodium 403.8mg		14 %
Potassium 387.4mg		10 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.2g
Protein 27.8g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 573

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