Cobb Salad/Chicken
Salad
6 cups romaine
or other mixed greens, torn into bite-sized pieces
6 slices bacon,
fried and crumbled
1 avocado,
halved lengthwise, peeled, pitted and cut into 3/4inch pieces
1 boneless
chicken breast, cooked and sliced
3 Roma
tomatoes, sliced
3 hard cooked
eggs, sliced
2 green
onions, finely chopped
Blue Cheese, crumbled
Arrange greens on a large platter. Arrange vegetables,
meats and eggs in strips atop the greens.
Garnish with blue cheese and green onions.
2 cloves fresh
garlic, minced
˝ teaspoon thyme
˝ teaspoon salt
˝ teaspoon pepper
˝ teaspoon dry
mustard
1 teaspoon
Worcestershire sauce
˝ cup balsamic
vinegar
1 cup olive oil
Pour all ingredients into a jar with a screw top lid.
Shake! Shake! Shake! Pour over salad
just before serving.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home
Economist