I love Layered Cobb Salad. I’m pretty sure you will too!
Layered Cobb Salad
Prep Time 30 minutes
Total Time 30 minutes
2/3 cup olive or vegetable oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard 1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
8 cups chopped romaine lettuce (12 oz)
2 cups cut-up cooked chicken
6 slices packaged precooked bacon (from 2.1-oz package), chopped
4 plum (Roma) tomatoes, chopped (about 2 cups)
1/2 cup crumbled blue cheese (2 oz)
4 hard-cooked eggs, chopped
2 medium avocados, pitted, peeled and cubed (about 2 cups)
1. In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until serving time.
2. In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
3. Just before serving, top salad with avocados. Pour dressing over salad; toss to coat.
PER SERVING (ABOUT 1½ CUPS): Calories 550; Total Fat 45g (Saturated Fat 10g); Sodium 730mg; Total Carbohydrate 10g (Dietary Fiber 5g); Protein 25g