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.

Reviews & Comments 3

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  • notyourmomma 12 years ago
    Count me in as a Cobb salad fan...this version sounds terrific. This will be a great lunch for the kid and I on Saturday....yummy, thanks for a great salad.
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  • krumkake 13 years ago
    I can't wait to try this lower-fat dressing...I love cobb salads, and this one sounds perfect - wil be trying this one soon.
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  • zena824 13 years ago
    I love cobb salad... its a wonderful meal.....
    thanks for this post...
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