Cobb Salad
Jennifer
A light version of the traditional cobb salad.
ingredients
- 3 tbsp white wine vinegar
- 2 tbsp finely minced shallot
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1 tsp freshly ground pepper
- 3 tbsp extra-virgin olive oil
- 10 cups mixed salad greens
- 1/2 lb shredded cooked chicken breast
- 2 eggs (hard-boiled, peeled & chopped)
- 2 strips of bacon (cooked & crumbled)
- 2 medium tomatoes (diced)
- 1 large cucumber (seeded & sliced)
- 1 avocado (diced)
- 1/2 cup crumbled blue cheese (optional)
directions
- 1
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
- 2
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
Source: J. White
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