Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Iceberg lettuce; shredded |
| 6 tablespoons | White wine vinegar |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Fresh ground black pepper |
| 3 tablespoons | Chives; snipped |
| ½ cup | Salad oil; or olive oil |
| \N \N | Salt; to taste |
| 1 large | Tomatoes; red ripe, seed/chop |
| 1½ cup | Cooked chicken; diced |
| 1 large | Avocado; * see note |
| 1 tablespoon | Lemon juice |
| 1 pounds | Bacon slices (crisp cook-drain and crumble |
| 2 \N | Hard-boiled egg; chopped |
| 3 ounces | Blue cheese; crumbled |
| \N \N | Watercress sprigs; optional |
The original Cobb salad was made famous by Hollywood's Brown Derby Restaurant in the 1930's.
* avocado: peel, pit, dice and toss with one tablespoon lemon juice.
Spread lettuce in a large wide salad bowl. In a small bowl, whisk together vinegar, garlic powder, pepper, chives and oil. Season to taste with salt.
Pour dressing over lettuce and toss to mix, then spread out in a even layer in bowl. On top of lettuce, place tomato, chicken, avocado, bacon, and eggs, arranging each ingredient in a separate wedge-shaped section. Place cheese in center. Garnish with watercress sprigs if desired. Toss salad at the table. NOTE: can substitute turkey, shrimp or crabmeat for the chicken.
Sunset All Time Favorite Recipes--Jo Merrill Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter by MDFD30F@... (MS J MERRILL) on Jul 26, 1997