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Cobb Salad

chef.tim.lee's picture
Ingredients
  Torn romaine lettuce 3 Cup (48 tbs)
  Torn curly endive 2 Cup (32 tbs)
  Torn watercress 1 Cup (16 tbs)
  Sliced cooked chicken 2 Cup (32 tbs), skinned before cooking and cooked without salt
  Tomato 1 Large, thinly sliced
  Avocado 1⁄2 Medium
  Hard-cooked eggs 2 , sliced
  Crumbled roquefort cheese 2 1⁄2 Tablespoon
  Water 3 1⁄2 Tablespoon
  Lemon juice 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Dry mustard 1 Teaspoon
  White wine vinegar 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1) In a large bowl, add first 3 ingredients to toss well.
2) Use 4 individual salad plates to divide the salad greens evenly.
3) Place the chicken over salad greens.
4) Place tomato, avocado, and egg slices over salads.
5) Sprinkle 2 teaspoons cheese over each salad.
6) In a jar, combine the remaining ingredients.
7) Tightly cover the lid and shake vigorously.

SERVING
8) Spread 2 tablespoons dressing on each salad, before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
8

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