Cobb Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 30 minutes | ||||||||
| INGREDIENTS: | ||
| 1/2 head of iceberg lettuce, shredded | 1/2 bunch of chicory, coarsely chopped | 2 cups diced cooked chicken |
| 1 medium red onion, diced | 6 strips of bacon, cooked and crumbled | 3 ounces Roquefort or other blue cheese, crumbled |
| 3 hard-cooked eggs, chopped | 2 large tomatoes, peeled, seeded, and diced | 2 tespoons lemon juice |
| 3 tablespoons white wine vinegar | 1/2 teaspoon salt | 1/2 teaspoon dry mustard |
| 2/3 cup olive or vegetable oil | ||
| 1 | Toss together lettuce and chicory and place in the bottom of a large glass bowl or dish. On top of lettuce. arrange strips of chicken, onion, bacon, cheese, eggs, tomatoes, and finally, avocado tossed with the lemon juice. |
| 2 | Whisk together vinegar, salt, and mustard. Whisk in oil to make a vinaigrette. At table, pour dressing over salad. |