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.

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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 salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon pepper
  • 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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