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Salad: 1/2 medium head leaf lettuce 1/2 bunch watercress 1/2 head Romaine lettuce 1 small bunch endive 2 large tomatoes 2 chicken breasts, cooked 6 strips bacon, cooked 1 ripe avocado 3 hard boiled eggs 1 bunch green onions 1/2 cup crumbled bleu cheese 1 cup Cobb Salad dressing Cobb Salad Dressing: 1 cup water 1 cup red wine 1 teaspoon sugar Juice of 1/2 lemon 2 1/2 tablespoons salt 1 tablespoon ground black pepper 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 clove garlic, chopped 1 cup olive oil 3 cups vegetable oil Salad: Wash thoroughly and dry all greens so dressing will cling. Remove most of watercress stems. Tear up greens and arrange in salad bowl. Cut tomatoes in small pieces and add. Dice chicken, crumble bacon and arrange both in center of greens. Slice avocado into strips and arrange around edge of bowl. Chop eggs and onion, being sure to include green ends of onion. Decorate salad by sprinkling eggs, onion, and crumbled bleu cheese over top of salad. Chill until ready to serve. Just before serving, toss with dressing. Cobb salad dressing: Blend all ingredients except oils in blender. Add oils very slowly and blend well in blender. Chill. Shake thoroughly before serving. Yield: 4-6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |