Layered cobb salad

Yield: 10 servings

Measure Ingredient
½ Head Iceberg Lettuce; torn into bite-sized pieces
½ pounds Spinach; washed and torn into bite-sized pieces
4 Hard-Boiled Eggs; peeled and chopped
1 bunch Green Onions; chopped
3 cups Chicken Breast; cooked and diced
12 slices Bacon; diced and crisply fried; drained well
6 ounces Blue Cheese; crumbled
2 cups Celery; finely chopped
1½ cup Sour Cream
1½ cup Mayonnaise
2 teaspoons Vinegar
½ teaspoon Dill
1 cup Swiss Cheese; grated

In a 10 x 13" casserole dish, layer half of the lettuce, spinach, eggs, green onions, chicken, bacon, blue cheese and celery. Combine the sour cream, mayonnaise, vinegar and dill; spread half on top of the salad, then repeat the layers with the remaining ingredients, ending with the dressing. Sprinkle on Swiss cheese, cover and refrigerate overnight, or at least for several hours.

Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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