Sunday, June 6, 2010

Cobb Salad

1 head iceberg lettuce, sliced into 1/2 inch ribbons, then crossways into 1-2 inch pieces, or chopped
1/2 lb sliced, cooked bacon
2-3 hard boiled eggs, chopped
2 ripe avocados, chopped
1-2 cups chopped cooked chicken, in a pinch, canned chicken works fine
1 tomato, roma works well, chopped
2 tablespoons chopped green onions, or sweet/red onions
3-4 oz. mild bleu cheese

1/3 cup red-wine vinegar
1 tablespoon Dijon mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil

Mix vinegar, mustard, sugar, salt and pepper and oil in a dressing carafe. Shake until well mixed.

Boil eggs. Peel and chop. Cook bacon, drain on paper towels and crumble. (Or slice up before you cook-I do this with a lot of recipes.)

Place lettuce on individual plates or shallow bowls. Arrange chicken, bacon, chopped tomatoes, avocado, green onions, and bleu cheese crumbles atop lettuce. Serve dressing on the side.

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