Southern Style Cobb Salad
From image 16 years ago
- 3 minutes to make
- Serves 6
This salad is the meal. Lots of wonderful flavors melting together and very colorful so it makes a nice presentation.
Ingredients
- 1/2 to 1 lb. fresh sugar snap peas shopping list
- 2 heads iceberg lettuce shopping list
- 3 hard cooked eggs shopping list
- 4 plum tomatoes shopping list
- 1 large avocado shopping list
- 1 bunch fresh watercress, torn shopping list
- 2 skinned and boned chicken breast halves, cooked & sliced shopping list
- 12 bacon slices, cooked and crumbled shopping list
- freshly ground pepper shopping list
- blue cheese buttermilk Dressing: shopping list
- 1 4 oz pkg crumbled blue cheese shopping list
- 1 c nonfat buttermilk shopping list
- 1/2 to 2/3 c reduced fat mayonnaise shopping list
- 3-4 T lemon juice shopping list
- 1 garlic clove, minced shopping list
How to make it
- Cook peas in boiling water to cover 2-3 min.; drain. Plunge into ice water to stop the cooking process; drain and set aside.
- Cut lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes; and cut into thin strips. Dice avocado.
- Arrange watercress on 6 salad plates. Top with peas, eggs, tomato strips, avocado and chicken; sprinkle with bacon. Place lettuce wedge on each plate. Drizzle with blue cheese dressing; sprinkle with pepper.
- Dressing:
- Combine all ingredients in bowl. Serve over salad.
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