Recipe for Southern-Style Cobb Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1/2 lb fresh sugar snap peas - (to 1 lb)
2 x heads iceberg lettuce
3 x hard-cooked eggs
4 x plum tomatoes
1 lrg avocado
1 bn fresh watercress torn
2 x skinned boned chicken breast halves cooked, sliced
12 x bacon slices cooked, crumbled
Freshly-ground black pepper to taste
Edible flowers for garnish
----------------- BLUE CHEESE-BUTTERMILK DRESSING ----------------
1 pkt crumbled blue cheese - (4 oz)
1 cup nonfat buttermilk
1/2 cup reduced-fat mayonnaise - (to 2/3)
3 tbl lemon juice - (to 4)
Instructions:
Instructions: Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.

Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado.

Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired.

For Blue Cheese-Buttermilk Dressing: Stir together all ingredients in a bowl. Serve over salad. (Makes 1 3/4 cups)

This recipe yields 6 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Southern-Style Breaded Amberjack   ::   Southern-Style Collard Greens   ...