Cobb Salad Recipe

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