>From the Cooking.com website...
Easy Cobb Salad Recipe
6 Main Course Servings
1 pound thick sliced bacon, cut into 1/2-inch pieces
One 15-ounce jar chilled blue cheese dressing
One 12-ounce bottle French vinaigrette
8 ounces trimmed romaine lettuce, thinly sliced (12 cups packed)
1 large roast chicken (28 ounces), skinned, boned, diced (about 4 cups)
13-ounces cherry tomatoes, halved (2 cups)
4 ounces blue cheese, crumbled (about 1 cup)
3 ripe avocados, halved, peeled, pitted, diced
4 hard-boiled eggs, peeled, chopped
2 cups chopped green onions
Cook bacon in heavy large skillet over medium-high heat until crisp, about 10
minutes. Using slotted spoon, transfer bacon to paper towels; drain. Mix both
dressings in medium bowl. Set bacon and dressing aside.
Arrange lettuce on large platter. Top with bacon, chicken, tomatoes, cheese,
avocados, eggs, and green onions in alternating strips atop lettuce.
DO-AHEAD TIP: Dressing can be made 1 week ahead. Cover; chill. Salad can be
made 4 hours ahead. Squeeze some lemon juice over the avocado to prevent it
from browning, then cover the salad with plastic wrap; chill.
OPTIONS: Mix 1/4 cup chopped fresh basil or chives into dressing before using.
NOTE: This salad is so versatile, that if you like seafood, you can replace the
chicken with cooked shrimp or crabmeat and omit the blue cheese. And for the
dressing, substitute refrigerated thousand island (found in the produce section
of the market near the bagged lettuce) for the blue cheese. Make it spicy by
adding hot pepper sauce to taste.
Recipe created exclusively for Cooking.com by Sarah Taverner.
Rhonda G in Missouri
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