VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 LB fresh sugar snap pea's |
| 2 heads iceberg lettuce |
| 3 hard boiled eggs, coarsely chopped |
| 4 plum tomatoes, pulp removed & cut into strips |
| 1 large avocado, diced |
| 1 bunch watercress, well rinsed & dried, chopped |
| 2 chicken breast halves, boned, skinned poached & thinly sliced |
| 12 slices bacon, cooked & crumbled |
| Blue cheese dressing |
| Pepper to taste |
| Eatable flowers for garnish, optional |
DIRECTIONS: Cook pea's in a covered pot with water to cover the pea's, about 2 minutes. Drain & plunge the pea's into ice water & drain again. Cut lettuce into 6 wedges & place on 6 salad plates, sprinkle with watercress, top with pea's , chopped eggs, tomato strips, avocado then chicken slices, drizzle dressing on the top, add a dash of pepper to taste, the bacon & garnish.
SERVINGS: 6
COBB SALAD 2