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. Dice avocado. 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.

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