Southern-style Cobb Salad

Description
Contributed by Catsrecipes Y-Group
 * Yield: 6 Servings of salad and 1¾ cups of dressing

Ingredients

 * ½ 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

Blue cheese-buttermilk dressing

 * 1 (4-ounce) package crumbled blue cheese
 * 1 cup nonfat buttermilk
 * ½ to ⅔ cup reduced-fat mayonnaise
 * 3 to 4 tablespoons lemon juice
 * 1 garlic clove, minced

Description

 * 1) Cook peas in boiling water to cover 2 to 3 minutes; drain.
 * 2) Plunge into ice water to stop the cooking process; drain and set aside.
 * 3) Cut iceberg lettuce into 6 wedges.
 * 4) Coarsely chop eggs.
 * 5) Remove and discard pulp from tomatoes, and cut into thin strips.
 * 6) Dice avocado.
 * 7) Arrange watercress evenly on 6 salad plates.
 * 8) Top with peas, chopped eggs,tomato strips, avocado, and chicken; sprinkle with bacon.
 * 9) Place a lettuce wedge on each plate.
 * 10) Drizzle with Blue cheese-buttermilk dressing; sprinkle with pepper.
 * 11) Garnish with edible flowers, if desired.

Blue cheese-buttermilk dressing

 * 1) Stir together all ingredients in a bowl.
 * 2) Serve over salad.