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Layered Cobb Salad

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

Prep Time: 30 Min

Total Time: 30 Min

Makes: 6 servings (about 1 1/2 cups each)

User Rating (3)

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INGREDIENTS:

Dressing

2/3

cup olive or vegetable oil

1/3

cup red wine vinegar

teaspoon Dijon mustard

1/2

teaspoon salt

1/4

teaspoon pepper

clove garlic, finely chopped

Salad

cups chopped romaine lettuce (12 oz)

cups cut-up cooked chicken

slices precooked bacon, chopped

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

1/2

cup crumbled blue cheese (2 oz)

hard-cooked eggs, chopped

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

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DIRECTIONS:

In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
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.
Just before serving, top salad with avocados. Serve salad with dressing.

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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 550

(Calories from Fat 410),

Total Fat 45g

(Saturated Fat 10g,
Trans Fat 0g),

Cholesterol 200mg;
Sodium 730mg;
Total Carbohydrate 10g

(Dietary Fiber 5g,
Sugars 3g),

Protein 25g;

Percent Daily Value*:

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;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.