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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Italy 
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Cobb Salad |
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Serves: 4 Print this Recipe4 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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