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Cobb Salad

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra-special presentation. —Taste of Home Test Kitchen, Greendale, Wisconsin

6 ServingsPrep/Total Time: 40 min.

Ingredients

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-cooked eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Directions

In a blender, combine the first eight ingredients. While processing,
gradually add canola and olive oils in a steady stream.

2 of 2

Cobb Salad (continued)

Directions (continued)

In a large bowl, combine the romaine, endive and half of the
watercress; toss lightly. Transfer to a serving platter. Arrange the
chicken, tomatoes, avocado, eggs, cheese and bacon over the greens;
sprinkle with chives. Top with remaining watercress. Cover and chill
until serving.
To serve, drizzle 1 cup dressing over salad. Serve with remaining
dressing if desired. Yield: 6 servings (1-1/4 cups dressing).

Nutrition Facts: 1 serving equals 575 calories, 52 g fat (8 g saturated fat), 147 mg cholesterol, 1,171 mg sodium, 10 g carbohydrate, 5 g fiber, 20 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.