VOTE AT THESE COOKING WEB RINGS
COBB SALAD
INGREDIENTS:
 | 1/2 head iceberg lettuce |
| 1/2 bunch watercress |
| 1 small bunch curly endive |
| 1/2 head romaine lettuce |
| 2 Tbsp minced chives |
| 2 tomatoes |
| 1 whole chicken breast, poached, boned, skinned |
| 6 strips bacon, cooked & drained |
| 1 Avocado, peeled, seed removed |
| 3 hard-boiled eggs |
| 1/2 cup Roquefort cheese, crumbled |
| COBB SALAD DRESSING |
AT THE RISK OF BLASPHEMY TRY ADDING:
| 1 to 1 1/2 cups snow peas, cooked tender-crisp, chilled |
| Dry ricotta cheese or goat cheese to taste, in place of Roquefort |
DIRECTIONS: Chop the iceberg lettuce, watercress, endive & romaine lettuce into fine pieces. Combine in a large bowl with the chives, toss to mix. Peel, seed & chop the tomatoes into small pieces. Dice the cooked chicken breast, bacon, avocado & hard-boiled eggs. Add the cheese & remaining ingredients, except the dressing, toss to mix & chill. When ready to serve use about 1/2 cup of the salad dressing & toss to coat well.
SERVINGS: 6 TIME: 40 minutes
SERVING TIPS: If adding the snow peas, do so with the cheese. Serve on individual salad plates.
COBB SALAD