Southern-Style Cobb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 to 1 pound 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 and sliced |
12 bacon slices, cooked and crumbled |
blue cheese-buttermilk dressing |
freshly ground pepper |
garnish: edible flowers |
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. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado.
3. Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired.
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