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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Layered Cobb Salad with Ranch Dressing Recipe

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This recipe for Layered Cobb Salad with Ranch Dressing is from Compilation of Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pack of bacon
½ tsp salt
½ black pepper
4 cups mushrooms, peeled and chopped
8 hard boiled eggs, peeled and roughly chopped
2 heads of lettuce (can be a variety of lettuce)
3 cups cherry tomatoes in quarters
1 bag frozen peas (partially thawed)
1 cucumber diced
1 bunch green onions, chopped
6 avocados, peeled, pitted and chopped
2 cups corn niblets
4 cups shredded sharp cheese
(optional) 1 roasted chicken, shredded

Ranch Dressing:
½ cup mayo
½ cup Sour Cream
½ tsp each dill weed, garlic powder, onion powder, dried parsley
¼ tsp salt and pepper
½ tsp worcestershire sauce
(optional) buttermilk to thin for pouring
Directions:
Directions:
Cook bacon in frying pan until crispy. Remove from heat, blot off excess fat, chop and set aside.
Drain bacon grease but leave a small amount in the bottom of the pan. Add mushrooms.
Sauté mushrooms until they are nicely browned, season with salt and pepper.
In a large serving bowl layer ingredients until there are several layers using all the toppings.
Top with ranch dressing or serve with thinned dressing on the side.

 

 

 

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