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Simple Summer Cobb Salad
"This California salad is a taste sensation whenever it's served. Arrange the ingredients artfully for a beautiful presentation." Original recipe yield: 6 servings.
INGREDIENTS:
2 cups romaine lettuce, chopped fine
2 cups Boston lettuce, chopped fine
2 cups iceberg lettuce, chopped fine
1 cup watercress, coarse stems discarded, chopped fine
3 ripe avocados (preferably California)
3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)
6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver)
1 large tomato, seeded and chopped fine
1 hard-boiled egg, chopped fine
2 tablespoons chopped fresh chives
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
2/3 cup CRISCO® Oil
1/2 cup finely grated Roquefort
DIRECTIONS:
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-inch pieces.
Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.
Dressing Directions: Whisk together vinegar, mustard, salt and pepper to taste.
Add CRISCO® oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.
Stir in Roquefort. Whisk dressing again and pour it over the salad. Toss salad well before serving.
Rating: 0/0
posted by Admin
webmaster@dinnerworld.com
http://www.dinnerworld.com
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