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Return to browsing category: Salads

Cobb Salad by Jessica West serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Just your typical Cobb Salad with a dressing recipe

Ingredients:

3 Tablespoons

Olive oil

2 Tablespoons

Red wine vinegar

1 Tablespoon

Lemon juice

1 Teaspoon

Dijon mustard

1 Teaspoon

Worchestershire sauce

1 Small clove

Garlice, minced

1/4 Teaspoon

Salt

1/4 Teaspoon

Fresh ground pepper

Cooking Spray

1/4 Pound

Sliced Black Forest or other smoked ham

Hard boiled eggs

6 Cups

Romain lettuce, coarsley chopped

2 Cups

Watercress, thick stems removed.

2 Medium

Tomatoes, seeded and diced (about 2 cups)

1/2

Avacado, diced (about 3/4 cup)

1 Cup

Cooked, diced chicken breast (1 6 oz breast)

1/2 Cup

crumbled Rocquefort or Bleu Cheese

Directions:

In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

Categories:

Main Dishes
Salads