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Cook'n with Betty Crocker 
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Cobb Salad |
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Serves: 4 Print this Recipeprep: 1 hr 15 min Lemon Vinaigrette (below) 1 small head lettuce, finely shredded (6 cups) 2 cups cut-up cooked chicken 3 hard-cooked eggs, chopped 2 medium tomatoes, chopped (1 1/2 cups) 1 ripe avocado, chopped 1/4 cup crumbled blue cheese (1 ounce) 4 slices bacon, crisply cooked and crumbled Lemon Vinaigrette: 1/2 cup vegetable oil 1/4 cup lemon juice 1 tablespoon red wine vinegar 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon worcestershire sauce 1/4 teaspoon pepper 1 clove garlic, finely chopped 1. Make Lemon Vinaigrette. 2. Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining ingredients in rows on lettuce. Serve with vinaigrette. For Lemon Vinaigrette: Shake all ingredients in tightly covered container. Refrigerate at least 1 hour to blend flavors. wing it! This is a show-off salad! Instead of arranging salads on individual serving plates, arrange it on a platter or in a large, wide shallow bowl. 1 SERVING (about 3 cups): Calories 590 (Calories from Fat 440); Fat 49g (Saturated 10g); Cholesterol 230mg; Sodium 630mg; Carbohydrate 12g (Dietary Fiber 4g); Protein 30g * % DAILY VALUE: Vitamin A 20%; Vitamin C 36%; Calcium 10%; Iron 14% * DIET EXCHANGES: 4 High-Fat Meat, 2 Vegetable, 3 Fat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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