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Cobb Salad Recipe

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

Colleen McGuffin


1 head leaf lettuce
1 head bib lettuce
1/2 head romaine
1 bunch watercress - stems removed
2 skinless boneless chicken breasts - boiled, cooked and cubed
4 tomatoes- peeled and diced
6 hard boiled eggs - diced
1 C crumbled blue chesse
2 ripe avocado- peeled and diced
12 slices of crispy bacon crumbled
1/2 C green onions - chopped
1 C chopped yellow pepper *optional*
2 T snipped chives

1/2 C red wine vinegar
1/2 t sugar
2 t freshly squeezed lemon juice
1 t salt
1/2 t pepper
3/4 t worcestershire sauce
1/4 t dry mustard
2 small cloves garlic - crushed
1/4 C olive oil
3/4 C salad oil

Combine vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, and garlic in small bowl and whisk until well blended. Add the oils and whisk again until well incorporated.

Before composing the salad, shake the dressing and pour 1/4 C into bowl - add chicken and toss well.

Tear lettuce or cut into small pieces, 1/2 of the watercress and arrange all other ingredients on large platter.

Cover with dressing and serve

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1.5 hours




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