Tuesday, June 14, 2011

Cobb Salad

We've been eating a lot of salad lately and I was wanting to make one that would be a little more filling, so we could eat it as a meal. I had never made a Cobb Salad before, but really liked how this one turned out. The homemade blue cheese dressing is by Emeril and I like that it is a lighter dressing then a typical creamy blue cheese dressing. This recipe can also be easily doubled to feed more people.

  • 1 head of bibb lettuce, washed, patted dry, and chopped.
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 3 eggs, hard boiled and sliced
  • 5 strips of bacon, well cooked and crumbled
  • 1 chicken breast, grilled and shredded (or sometimes I use a cooked rotisserie chicken from the grocery store, about 3/4 cup shredded chicken)
  • 1/4 cup olive oil
  • 1/2 a lemon, juiced
  • 1/4 lb blue cheese
  • salt and pepper
Mix the olive oil and lemon juice together, whisk in the blue cheese. Season with salt and pepper. Refrigerate until ready to use. Place the lettuce in a large bowl or on each plate. Top with the remaining ingredients. Mix the dressing well, pour over the salad and toss. 

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