By: Co+op
Recipe Information
Total Time: 20 minutes
Servings: 6
If you think salads are a little too light and leafy, try this classic Cobb. A bed of deep-green romaine peeks out from under rows of crispy bacon, boiled eggs, chopped chicken, blue cheese and avocado. An easy balsamic-Dijon vinaigrette ties it all together for a salad that eats like a meal.
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 head romaine lettuce, washed and dried
- 4 hardboiled eggs, peeled and quartered
- 12 ounces cooked chicken, diced
- 8 slices bacon, cooked and crumbled
- 1 avocado, pitted, peeled and sliced
- 4 ounces blue cheese, crumbled
- 1 package grape tomatoes, halved
- 2 scallions, thinly sliced
Preparation
- In a cup, whisk the balsamic vinegar, Dijon mustard, sugar and salt. Whisk in the olive oil and reserve.
- Tear the lettuce into bite-sized pieces and spread on a large platter or in a large bowl.
- Arrange the eggs, chicken, bacon, avocado, blue cheese and tomatoes in rows, either like the spokes of a wheel or as stripes across the lettuce.
- Top with scallions, drizzle with dressing and serve.
Serving Suggestion
Serve with sliced baguette or crackers.
Nutritional Information
490 calories, 37 g. fat, 195 mg. cholesterol, 620 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 29 g. protein
