Lunch
Layered Cobb Salad
Description
Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.
Ingredients:
- 2/3 cup olive or vegetable oil
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, finely chopped
- Salad
- 8 cups chopped romaine lettuce (12 oz)
- 2 cups cut-up cooked chicken
- 6 slices precooked bacon, chopped
- 4 plum (Roma) tomatoes, chopped (about 2 cups)
- 1/2 cup crumbled blue cheese (2 oz)
- 4 hard-cooked eggs, chopped
- 2 medium avocados, pitted, peeled and cubed (about 2 cups)
Directions:
- In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
- In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
- Just before serving, top salad with avocados. Serve salad with dressing.
