Southern Style Cobb Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Southern Living magazine. Ingredients:
1/2-1 lb fresh sugar snap pea |
2 heads iceberg lettuce |
3 hard-boiled eggs |
4 plum tomatoes |
1 large avocado |
1 bunch fresh watercress, torn |
2 boneless skinless chicken breast halves, cooked and sliced |
12 slices cooked bacon, crumbled |
fresh ground pepper |
fresh edible flower, if desired |
1 (4 ounce) package crumbled blue cheese |
1 cup fat-free buttermilk |
1/2-2/3 cup low-fat mayonnaise |
3 -4 tablespoons lemon juice |
1 garlic clove, minced |
Directions:
1. Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.
2. Cut iceberg lettuce into 6 wedges.
3. Coarsely chop eggs.
4. Remove and discard pulp from tomatoes, and cut into thin strips.
5. Dice avocado.
6. Arrange watercress evenly on 6 salad plates.
7. Top with peas, chopped eggs, tomato strips, avocado, and chicken, sprinkle with bacon.
8. Place a lettuce wedge on each plate.
9. To prepare dressing stir together all ingredients in a bowl.
10. Drizzle with Blue Cheese Buttermilk Dressing; sprinkle with pepper and garnish with edible flowers if desired.
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