November 19, 2010

BROWN DERBY COBB SALAD


Printed from COOKS.COM

1/2 head iceberg lettuce
1/2 bunch watercress
1 sm. bunch curly endive
1/2 head Romaine
2 tbsp. minced chives
2 med. tomatoes
2-3 cooked chicken breasts, skinned & diced
8 slices cooked & diced bacon
1-2 avocado, peeled & diced
3 hard cooked eggs, diced
1/2 c. Roquefort cheese, crumbled
Chop lettuce and greens. Mix in large bowl or individual shallow bowls. Add chives. Arrange rest of ingredients across top of greens. Sprinkle with cheese. Chill. Serve with Special French Dressing or your favorite. Makes 6 servings. Hot rolls and you've got a complete meal.


SPECIAL FRENCH DRESSING:
1/4 c. water
1/4 c. red wine vinegar
1/4 tsp. sugar
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 c. olive oil
3/4 c. vegetable oil
Combine and shake well before using. Makes about 1 1/2 cups.

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