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Cobb Salad With Russian Dressing

Brayden's picture
Ingredients
  Crisp iceberg lettuce 2 Cup (32 tbs), broken into bite size pieces
  Crisp romaine 2 Cup (32 tbs), broken into bite size pieces
  Crisp chicory 2 Cup (32 tbs), broken into bite size pieces
  Tomatoes 2 Medium, cut in eights
  Avocados 2 Medium, sliced (Peeled)
  Chicken 3 Cup (48 tbs), chilled (Cooked Slivered)
  Bacon slices 6 , cut in 1/2 inc slices (Crisp Cooked)
  Hard-cooked eggs 1
  Chives 2 Tablespoon, snipped
  Watercress 1 Tablespoon (For Garnish)
  Russian dressing 1 Tablespoon
Directions

MAKING
1. In a bowl, place lettuce, romaine, chicory, arrange tomato, avocado around the edge of bowl.
2. Mound chicken in center, and sprinkle with bacon.
3. Chop egg white and egg yolk separately and sprinkle decoratively, along with chives, over top of salad.

FINALISING
4. Garnish with watercress, pour half the dressing over salad; toss well.

SERVING
5. Serve at once, with rest of the sauce on the side.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer

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