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Cobb Salad - Main Dish Style
| 1/2 |
large head lettuce, shredded (about 6 cups) |
|
3 cups
|
diced cooked chicken |
| 2 |
medium tomatoes, diced |
| 3 |
hard-cooked eggs, chopped |
| 6 slices |
bacon, crisp-cooked and crumbled |
| 3/4 cup |
crumbled blue cheese (3 ounces) |
| 1 or 2 |
medium avocados, halved, peeled, and cut
into wedges |
| 1 |
small Belgian endive |
| 1 Tbsp |
snipped chives or thinly sliced green onion
tops (optional) |
| 1/2 cup |
French salad dressing |
|
Directions:
On 4 or 6 individual salad plates or on a large platter
arrange the shredded lettuce. On top of the lettuce,
arrange a row each of chicken, tomatoes, eggs, bacon,
and cheese. Just before serving tuck avocado wedges
and endive leaves around the edges of the plates or
platter. If desired, sprinkle with chives or green onion
tops. Serve with dressing. Makes 4 to 6 main-dish servings.
For a lower-fat version: use a low-fat or low-calorie
French salad dressing in place of regular salad dressing
and omit the bacon and avocado.
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