Cobb Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 136 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 1 grams
- Protein
- 2 grams
- Total: 35 min
- Active: 30 min
Ingredients
3 slices bacon, cut in half
1 ripe avocado, split, pitted and diced
2 ripe tomatoes, diced
2 hard-cooked eggs, chopped
Kosher salt and freshly ground black pepper
8 cups mesclun greens
2 cups shredded cooked chicken
1/2 cup Blue Cheese Dressing, homemade, recipe follows
Blue Cheese Dressing:
1 cup mayonnaise
1/2 cup crumbled Maytag or other blue cheese (about 3 ounces)
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Directions
- Spread the bacon out on a paper towel on a microwave-safe plate. Cover with another piece of paper towel, cook at full power in the microwave until crisp, 3 to 4 minutes. Cool.
- Meanwhile, in a large salad bowl, layer the avocado, tomato and eggs, seasoning them with salt and pepper as you go. Top with the mesclun greens, then scatter the chicken on top. Crumble the bacon over the salad. Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together. Serve.
Blue Cheese Dressing:
- Whisk together the mayonnaise, 1/4 cup of the blue cheese, the half-and-half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper. Use now or store in the refrigerator for up to 3 days.