Cobb Salad
By:
Recipe Information
Total Time:
20 minutes
Servings:
6
If you think salads are a little too light and leafy, try this classic Cobb. A bed of deep-green romaine peeks out from under rows of crispy bacon, boiled eggs, chopped chicken, blue cheese and avocado. An easy balsamic-Dijon vinaigrette ties it all together for a salad that eats like a meal.
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 head romaine lettuce, washed and dried
- 4 hardboiled eggs, peeled and quartered
- 12 ounces cooked chicken, diced
- 8 slices bacon, cooked and crumbled
- 1 avocado, pitted, peeled and sliced
- 4 ounces blue cheese, crumbled
- 1 package grape tomatoes, halved
- 2 scallions, thinly sliced
Preparation
- In a cup, whisk the balsamic vinegar, Dijon mustard, sugar and salt. Whisk in the olive oil and reserve.
- Tear the lettuce into bite-sized pieces and spread on a large platter or in a large bowl.
- Arrange the eggs, chicken, bacon, avocado, blue cheese and tomatoes in rows, either like the spokes of a wheel or as stripes across the lettuce.
- Top with scallions, drizzle with dressing and serve.
Serving Suggestion
Serve with sliced baguette or crackers.
Nutritional Information:
490 calories, 37 g. fat, 195 mg. cholesterol, 620 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 29 g. protein
