Fresh Cobb Salad
Course
Main Dish
Servings
6
servings
Servings
6
servings
Ingredients
Dressing
1
cup
olive oil
extra virgin
1/2
cup
red wine vinegar
1
tbsp
fresh lemon juice
1
tbsp
Worcestershire sauce
2
tbsp
Dijon mustard
1
tsp
stevia
2
garlic cloves
minced
Cobb Salad
2
medium
heads of romaine lettuce
chopped
3
lbs
chicken breasts
skinless, cooked,cooled,chopped
2
lbs
bacon
cooked, cooled, crumbled
8
oz
blue cheese
crumbled
6
hard boiled eggs
cooled, chopped
2
tomatoes
diced
1/4
cup
fresh chives
snipped fine
1/4
cup
red onion
finely chopped
2
avocados
peeled, pitted, diced
Instructions
Cook chicken, bacon and eggs. Cool completely and prepare as described above. Set aside.
Layer all prepared ingredients, except for the avocados, lemon juice and dressing, in a glass 9×13 cake pan in the order listed above.
Cover cake pan tightly with a lid or foil and refrigerate until ready to serve.
Just prior to serving, peel, pit and chop the avocados. Toss with the lemon juice so they stay green longer.
Divide the cake pan salad into 6 or 8 servings plate salad portions. Scatter the avocado chunks on top of the individual servings.
Top with homemade salad dressing and enjoy!
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