Cobb Salad
TOTAL TIME: Prep: 40 min.
YIELD: 6 servings (1-1/4 cups dressing).
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
Ingredients
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1/4 cup red wine vinegar
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2 teaspoons salt
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1 teaspoon lemon juice
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1 small garlic clove, minced
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3/4 teaspoon coarsely ground pepper
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3/4 teaspoon Worcestershire sauce
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1/4 teaspoon sugar
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1/4 teaspoon ground mustard
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3/4 cup canola oil
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1/4 cup olive oil
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SALAD:
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6-1/2 cups torn romaine
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2-1/2 cups torn curly endive
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1 bunch watercress (4 ounces), trimmed, divided
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2 cups cubed cooked chicken breasts
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2 medium tomatoes, seeded and chopped
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1 medium ripe avocado, peeled and chopped
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3 hard-boiled large eggs, chopped
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1/2 cup crumbled blue or Roquefort cheese
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6 bacon strips, cooked and crumbled
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2 tablespoons minced fresh chives
Directions
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1.
In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
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2.
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.
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3.
To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
Nutrition Facts
1 serving: 575 calories, 52g fat (8g saturated fat), 147mg cholesterol, 1171mg sodium, 10g carbohydrate (3g sugars, 5g fiber), 20g protein.
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