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Prep Time:
15 minutes

Servings:
6 to 8 servings

Prep Time:
15 minutes

Servings:
6 to 8 servings

Cobb Salad

INGREDIENTS

Cobb Salad

  • Salad
  • 2 C. (500 mL) finely chopped romaine lettuce
  • 2 C. (500 mL) finely chopped Boston lettuce
  • 2 C. (500 mL) finely chopped iceberg lettuce
  • 1 C. (250 mL) finely chopped watercress, discard coarse stems
  • 3 ripe avocados (preferably Haas)
  • 3 C. (750 mL) finely diced, cooked chicken breasts, (a rotisserie chicken from the grocery is a time saver)
  • 6 slices of cooked lean bacon, (pre-cooked microwaveable bacon is another time saver)
  • 1 large tomato, seeded and chopped fine
  • 1 large hard-boiled egg, chopped fine
  • 2 Tbsp. (30 mL) chopped fresh chives
  • Dressing
  • 1/3 C. (75 mL) red wine vinegar
  • 1 Tbsp. (15 mL) Dijon-style mustard
  • salt and freshly ground black pepper to taste
  • 2/3 C. (175 mL) Crisco® Pure Vegetable Oil
  • 1/2 C. (125 mL) crumbled Roquefort cheese

DIRECTIONS

  1. Salad: Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl. Halve, pit and peel the avocados and cut them into 1/2” (1 cm) pieces. Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.
  2. Dressing: Whisk together vinegar, mustard, salt and pepper to taste. Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended. Stir in Roquefort cheese. Whisk dressing again and pour it over the salad.
  3. Toss salad well before serving.