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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. —Christine Panzarella, Buena Park, California
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings


  • 1 cup 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-boiled large eggs, chopped
  • Edible pansies, optional


  • 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.
Editor's Note
Verify that flowers are edible and have not been treated with chemicals.
Nutrition Facts
1-2/3 cups: 431 calories, 35g fat (12g saturated fat), 140mg cholesterol, 797mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 17g protein.

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