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Garden Cobb Salad

 Garden Cobb Salad
This sensational salad is my favorite for a ladies' lunch…but men and kids eat it up, too. Presenting it in a flowerpot emphasizes its garden-fresh goodness. Be prepared to pot up more fixings when guests come back for seconds.
6 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 to 10 romaine leaves
  • 12 cups torn mixed salad greens
  • 8 thick-sliced bacon strips, cooked and crumbled
  • 1 cup diced avocado
  • 1 cup finely chopped cooked chicken breast
  • 1 cup chopped seeded tomatoes
  • 2 hard-cooked eggs, chopped
  • Edible pansies, optional

Directions

  • For dressing, in a small bowl, combine the sour cream, mayonnaise,
  • blue cheese, vinegar, salt and pepper. Cover and refrigerate for at
  • least 1 hour.
  • Line an 8-in. decorative flowerpot with plastic wrap or use a serving
  • bowl. Arrange romaine around the edge; fill with mixed greens.
  • Arrange the bacon, avocado, chicken, tomatoes and eggs in a spoke
  • pattern over greens. Garnish with pansies if desired. Serve with
  • dressing. Yield: 6 servings.

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Garden Cobb Salad (continued)

Nutritional Facts: 1 serving (1-2/3 cups) equals 431 calories, 35 g fat (12 g saturated fat), 140 mg cholesterol, 797 mg sodium, 9 g carbohydrate, 4 g fiber, 17 g protein.