Cobb salad for a crowd*
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken, cooked and cubed |
| 6 | Eggs, hard cooked,chopped | |
| 1 | pounds | Bacon, fried and crumbled |
| 10 | cups | Iceberg lettuce, torn |
| 1 | bunch | Spinach (8 cups torn) |
| 2 | bunches | Watercress, leaves and tender stems |
| 1¾ | cup | Safflower oil |
| ¾ | cup | Salad vinegar |
| 1 | teaspoon | Garlic, minced |
| ½ | teaspoon | Onion salt |
| 1 | tablespoon | Sugar |
| 4 | Tomatoes, seeded and chopped | |
| 8 | Green onions, sliced | |
| 2 | Avocadoes, peeled, pitted and cubed | |
| 2 | teaspoons | Lemon juice |
| 4 | ounces | Sharp cheddar cheese, grated |
| 8 | ounces | Blue cheese, crumbled |
| 1 | teaspoon | Dried basil, crumbled |
| ¼ | teaspoon | Dried thyme, crumbled |
| ¼ | teaspoon | Dry mustard |
| ¼ | cup | Fresh parsley, snipped |
Directions
DRESSING
Prepare the chicken, eggs, bacon, and the thoroughly blended salad dressing the day before serving. Refrigerate seperately, covered.
Prepare greens, tomatoes, and onions several hours before serving.
Just before serving prepare avocado; toss with lemon juice.
To assemble arranged salad; Arrange a layer of greens on 2 large platters. Sprinkle with onion. In crosswise rows, arrange meats, eggs and cheddar cheese, separating rows with tomatoes and avocado. Place bowls of dressing and crumbled blue cheese beside salad.
To assemble tossed salad; Combine all ingredients except salad dressing and blue cheese in large container. Pour about 2 cups dressing over salad and toss. Add more dressing if necessary. Serve immediately. Pass the crumbled cheese.
NOTE: For assembled salads, you certainly may assemble very large individual salads for entrees if you so desire.
Mary Riemerman
Submitted By MARY RIEMERMAN On 02-26-95