Cobb Salad

Name: Cobb Salad
Prep time: 10 min
Total time: 10 min
Yield: 6-8 serving(s)
Ingredients: 2 cups romaine lettuce, finely chopped; 2 cups boston lettuce, finely chopped; 2 cups iceberg lettuce, finely chopped; 1 cup watercress, chopped, discard coarse stems; 3 ripe avocados (preferably Haas); 3 cups cooked chicken breasts, finely diced (a rotiesserie chicken from the grocer is a time saver); 6 slices lean bacon, cooked and crumbled; 1 large tomatoes, seeded and chopped fine; 1 large hard-boiled egg, chopped fine; 2 tablespoons fresh chives, chopped; 1/3 cup red wine vinegar; 1 tablespoon Dijon mustard; salt & freshly ground black pepper; 2/3 cup crisco vegetable oil; 1/2 cup Roquefort cheese, crumbled

Submitted by Chef mariajane

"When all you feel like is a salad, this classic Cobb salad makes a deliciously good meal. Combine romaine, Boston and iceburg greens, watercress, and fresh chives with chopped avocado, chicken, bacon, tomato and hard-boiled egg. Toss with a light and flavorful Roquefort cheese dressing. Dinner's Ready!!"

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Ready In:: 10mins
Ingredients:: 15
Serves:: 6-8

ingredients

2 cups romaine lettuce, finely chopped
2 cups boston lettuce, finely chopped
2 cups iceberg lettuce, finely chopped
1 cup watercress, chopped, discard coarse stems
3 ripe avocados (preferably Haas)
3 cups cooked chicken breasts, finely diced (a rotiesserie chicken from the grocer is a time saver)
6 slices lean bacon, cooked and crumbled
1 large tomatoes, seeded and chopped fine
1 large hard-boiled egg, chopped fine
2 tablespoons fresh chives, chopped
DRESSING
¹⁄₃ cup red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper
²⁄₃ cup crisco vegetable oil
¹⁄₂ cup Roquefort cheese, crumbled

directions

Toss together, lettuces, and watercress in a large salad bowl. Halve, pit and peel avocados and cut them into 1/2-inch pieces.
Arrange chicken, bacon, tomato and avacodo decoratively over the greens. Garnish the salad with the chopped egg and chives.
DRESSING: Whisk together vinegar, mustard, salt and pepper to taste. Add oil in a slow stream, continuously whisking. Whisk dressing untl thick and blended.
Stir in Roquefort. Whisk dressing again and pour over the salad. Toss well just before serving.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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