Southern-style Cobb Salad

Southern Style Cobb Salad

Yield: 6 Servings


 * 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

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.Cut iceberg lettuce Into 6 Wedges. Coarsely Chop eggs.Remove And Discard Pulp From tomatoes, And Cut Into Thin Strips. DiceAvocado.

Arrange Watercress Evenly on 6 Salad Plates. Top With Peas, Chopped eggs,tomato Strips, avocado, And Chicken; Sprinkle With Bacon. Place a LettuceWedge on Each Plate. Drizzle With Blue Cheese buttermilk Dressing; SprinkleWith pepper. Garnish With Edible Flowers, if Desired.

Blue Cheese buttermilk Dressing:

Yield: 1 3/4 Cups.


 * 1 (4-Ounce) Package Crumbled Blue Cheese
 * 1 Cup Nonfat buttermilk
 * 1/2 to 2/3 Cup Reduced-Fat Mayonnaise
 * 3 to 4 Tablespoons lemon juice
 * 1 garlic clove, Minced

Stir Together All Ingredients in a Bowl. Serve Over Salad.

contributed by :

 * Catsrecipes Y-Group