Ingredients
-
-
1/2
-
1/2
-
1
-
1
-
2
-
2
-
6
-
1
-
3
-
2
-
1/2
-
-
1/4
-
1/4
Directions
Cobb Salad, The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada is a chef on the Food Network and a regular guest on my favourite talk show You can use goat’s cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp , beautiful, likes like a picture and very tasty
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Prepare Dressing: Combine All Ingredients, Except Oils& Blend Well. |
|
2
Done
|
Combine Olive Oil& Salad Oil in a Separate Bowl& Mix Well. |
|
3
Done
|
Add to Other Ingredients& Mix Well. |
|
4
Done
|
Cover& Refrigerate Until Using. |
|
5
Done
|
It Keeps Well For 6 Weeks but Be Sure to Blend Well Again Just Before Using. |
|
6
Done
|
Prepare Salad: Shred First 4 Ingredients Into 1/4 Inch Strips, Toss Together and Place on 4 Plates. |
|
7
Done
|
Dice Tomatoes, Season With Salt& Pepper and Place on Top of the Greens in One Area of the Plate. |
|
8
Done
|
Cut Chicken Into Strips, Toss With Bacon Bits and 1 Tbsp of the Salad Dressing and Place Beside the Tomatoes. |
|
9
Done
|
Dice or Coarsely Mash the Avocado; Season With Salt& Pepper and Place Next to the Chicken. |
|
10
Done
|
Cut the Hard Boiled Eggs Into Quarters and Arrange on the Plates. |
|
11
Done
|
Drizzle Dressing Over the Salad, Sprinkle With the Roquefort& Chives. |
