Cobb Salad

For this classic main-dish salad, arrange chicken, hard-cooked eggs, tomatoes, cheese, and bacon on fresh salad greens, then drizzle with the homemade French dressing.

Cobb Salad

by 3  people

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  • 1/2  cup 
    olive oil or salad oil
  • 1/3  cup 
    red wine vinegar
  • 1   tablespoon 
    lemon juice
  • 1   teaspoon 
    Worcestershire sauce
  • 1/2  teaspoon 
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    dry mustard
  • 1/2  teaspoon 
  • 1   clove 
    garlic, minced
  • 6   cups 
    shredded red Swiss chard or shredded lettuce
  • 3   cups 
    chopped cooked chicken
  • 1 1/2  cups 
    chopped, seeded tomatoes (2 medium)
  • 3/4  cup 
    crumbled blue cheese (3 ounces)
  • 6   slices 
    bacon, crisp-cooked, drained, and crumbled
  • 3   
    hard-cooked eggs, chopped
  • 1   
    small head Belgian endive
  • 1   
    medium avocado, seeded, peeled, and cut into wedges
In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.
Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.
Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.
Make-Ahead Tip:

Prepare dressing; cover and chill up to 24 hours.
Nutrition information
Per Serving: cal. (kcal) 496, Fat, total (g) 36, chol. (mg) 181, sat. fat (g) 9, carb. (g) 11, pro. (g) 32, sodium (mg) 597, Percent Daily Values are based on a 2,000 calorie diet
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