Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - August 8, 2008

Cobb Salad

Serves: 4

           Download this recipe.

4 to 6 cups lettuce shredded iceberg
2 cups chicken cooked, cut in strips
1 tomato large, cut-up (about 1 1/2 cups)
1 avocado diced (about 1 cup)
2 eggs hard-cooked, chopped
4 slices bacon fried crisp and crumbled
Roquefort Dressing, Thousand Island Dressing or dressing of your choice

Place lettuce in a large salad bowl. Arrange chicken, tomato, avocado and eggs on top in pie-shaped wedges. Sprinkle with bacon.

Just before serving, pour on dressing of your choice and toss lightly. Pass additional dressing separately.

Note:If not using Roquefort Dressing, you may want to top the salad with crumbled blue cheese, which is traditional.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656