"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cobb Salad Recipe

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This recipe for Cobb Salad, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Madson
Added: Monday, April 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 c. cubed cooked chicken
4 tomatoes, chopped
6 hard-cooked eggs chopped
8 green onions, sliced
1 lb. bacon, fried/crumbled
2 ripe avocados, cubed
1 head lettuce, torn (10 c.)
2 t. lemon juice
1 bunch spinach, torn (8 c.)
1 c. sh. cheddar cheese
2 bunches watercress
2 pkg. blue cheese, crumbled


Dressing;

1 3/4 c. safflower oil
1 T. sugar
3/4 c. salad vinegar
1 t. dried basil, crumbled
1 t. minced garlic
1/4 t. dried thyme, crumbled
1/2 t. onion salt
1/3 t. dry mustard
1 1/4 t. salt
1/4 c. snipped parsley

Directions:
Directions:
Prepare chicken, eggs, bacon and salad dressing the day before serving. Refrigerate separately, covered. Prepare greens, tomatoes and onions several hours before serving; refrigerate separately. Just before serving prepare avocado; toss with lemon juice.

To assemble Arranged Salad: Arrange layer of greens on 2 large platters. Sprinkle with onion. In crosswise rows, arrange meats, eggs and cheddar cheese, separating rows with tomatoes and avocado. Place bowls of dressing and crumbled blue cheese beside salad.

To assemble Tossed Salad: Combine all ingredients except salad dressing and blue cheese in large container. Pour dressing over and toss. Pass crumbled blue cheese.
Serves 18-20.

 

 

 

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