Description[]
Southern-style Cobb Salad
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[]
- 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[]
- Stir together all ingredients in a bowl.
- Serve over salad.