Layered Cobb Salad

Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

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Servings 6

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ingredients 13
Prep Time 30 min
Total Time 30 min

Ingredients

Dressing

2/3: cup olive or vegetable oil

1/3: cup red wine vinegar

1: teaspoon Dijon mustard

1/2: teaspoon salt

1/4: teaspoon pepper

1: clove garlic, finely chopped

Salad

8: cups chopped romaine lettuce (12 oz)

2: cups cut-up cooked chicken

6: slices precooked bacon, chopped

4: plum (Roma) tomatoes, chopped (about 2 cups)

1/2: cup crumbled blue cheese (2 oz)

4: hard-cooked eggs, chopped

2: medium avocados, pitted, peeled and cubed (about 2 cups)

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Directions

1 In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
2 In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
3 Just before serving, top salad with avocados. Serve salad with dressing.

EXPERT TIPS

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Expert Tips

Romaine can come in several different packages to get to 8 cups. • One head of romaine weighs about 18 oz = 12 to 13 cups • One 18-oz bag of hearts of romaine = about 12 to 13 cups • One 10-oz bag hearts of romaine = about 7 1/2 cups

The traditional way to serve a cobb salad is with the ingredients arranged in rows on lettuce. We've given it a new twist by serving it in layers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 410),

% Daily Value

Total Fat: 45g; 45%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 200mg; 200%;
Sodium: 730mg; 730%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 5g 5% Sugars 3g 3% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 45%;
Calcium: 10%;
Iron: 15%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 3 1/2 Fat;