Layered cobb salad
10 servings
Ingredients
| Quantity | 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 |
Directions
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