Cobb Salad with French Dressing
Cobb Salad with French Dressing recipe
Yield
6 servingsPrep
45 minCook
0 minReady
90 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | head |
iceberg lettuce
|
*
|
| ½ | bunch |
watercress
|
*
|
| 1 | bunch |
belgian endive
curly |
*
|
| ½ | head |
romaine lettuce
|
|
| 2 | tablespoons |
chives
minced |
|
| 2 | medium |
tomatoes
peeled, seeded, diced |
|
| 1 | whole |
chicken breasts
boned, skinned, cooked, diced |
*
|
| 6 | slices |
bacon
cooked, diced |
|
| 1 |
avocados
peeled and diced |
|
|
| 3 | large |
eggs
hard-cooked, diced |
|
| ½ | cup |
roquefort cheese
crumbled |
*
|
| Special french dressing | |||
| ¼ | cup |
water
|
|
| ¼ | cup |
red wine vinegar
|
|
| ¼ | teaspoon |
sugar
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ¾ | teaspoon |
dry mustard
|
|
| ½ | clove |
garlic
minced |
|
| ¼ | cup |
olive oil
|
|
| ¾ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | head |
iceberg lettuce
|
*
|
| 0.5 | bunch |
watercress
|
*
|
| 1 | bunch |
belgian endive
curly |
*
|
| 0.5 | head |
romaine lettuce
|
|
| 3E+1 | ml |
chives
minced |
|
| 2 | medium |
tomatoes
peeled, seeded, diced |
|
| 1 | whole |
chicken breasts
boned, skinned, cooked, diced |
*
|
| 6 | slices |
bacon
cooked, diced |
|
| 1 | each |
avocados
peeled and diced |
|
| 3 | large |
eggs
hard-cooked, diced |
|
| 118 | ml |
roquefort cheese
crumbled |
*
|
| Special french dressing | |||
| 59 | ml |
water
|
|
| 59 | ml |
red wine vinegar
|
|
| 1.3 | ml |
sugar
|
|
| 7.5 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 3.8 | ml |
dry mustard
|
|
| 0.5 | clove |
garlic
minced |
|
| 59 | ml |
olive oil
|
|
| 177 | ml |
vegetable oil
|
|
Directions
Chop lettuce, watercress, endive and romaine in very fine pieces.
Mix in 1 large wide bowl or 6 individual wide shallow bowls.
Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens.
Sprinkle with cheese.
Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils.
Chill.
At serving time, shake dressing well.
At table, pour ½ cup dressing over salad and toss.
Pass remaining dressing at table.
