Southern Style Cobb Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
|
This salad is the meal. Lots of wonderful flavors melting together and very colorful so it makes a nice presentation. Ingredients:
1/2 to 1 lb. fresh sugar snap peas |
2 heads iceberg lettuce |
3 hard cooked eggs |
4 plum tomatoes |
1 large avocado |
1 bunch fresh watercress, torn |
2 skinned and boned chicken breast halves, cooked & sliced |
12 bacon slices, cooked and crumbled |
freshly ground pepper |
blue cheese buttermilk dressing |
1 4 oz pkg crumbled blue cheese |
1 c nonfat buttermilk |
1/2 to 2/3 c reduced fat mayonnaise |
3-4 t lemon juice |
1 garlic clove, minced |
Directions:
1. Cook peas in boiling water to cover 2-3 min.; drain. Plunge into ice water to stop the cooking process; drain and set aside.
2. Cut lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes; and cut into thin strips. Dice avocado.
3. Arrange watercress on 6 salad plates. Top with peas, eggs, tomato strips, avocado and chicken; sprinkle with bacon. Place lettuce wedge on each plate. Drizzle with blue cheese dressing; sprinkle with pepper.
4. Dressing:
5. Combine all ingredients in bowl. Serve over salad.
|
|