November 6, 2010

COBB SALAD


Printed from COOKS.COM

1/2 head lettuce, small pieces
2 chicken breasts, cooked, chilled, cut bite size
3 hard boiled eggs, chilled, grated or chopped
6 bacon slices, cooked crispy, crumbled
2 tomatoes, chopped
1 tbsp. chopped chives
Optional: 3 oz. your favorite crumbled cheese, 2 med. avocados, sliced
Put lettuce in chilled serving bowl. Arrange the chicken, eggs, bacon and tomatoes in decorative manner on top of lettuce (rows or swirls, etc.). Sprinkle chives and cheese on top. Avocados top off the edges.


BROWN DERBY DRESSING:
1/2 c. water
1/2 c. red wine vinegar
1 tbsp. lemon juice
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 clove garlic (1/8 tsp.)
1 1/2 c. salad oil
1/2 c. olive oil
Mix dressing ingredients, shake and chill.

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