| Level: | Easy |
| Yield: | 12 servings |
| Level: | Easy |
| Yield: | 12 servings |
Ingredients
- 2 chicken breasts, cooked and finely diced
- 1 ounce iceberg lettuce, washed and chopped
- 1 ounce romaine lettuce, washed and chopped
- 2 ounces tomato, washed and chopped
- 1/2 avocado, thinly sliced
- 2 ounces bacon, cooked and finely chopped
- 2 ounces hard boiled eggs, finely chopped
- 2 ounces grated Roquefort cheese
- Original Cobb Salad Dressing to taste (recipe to follow)
- 2 egg yolks*
- 2 cups olive oil
- 1 lemon, juiced
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 cup water
- Salt and pepper, to taste
Instructions
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 446 |
| Total Fat | 43 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 82 mg |
| Sodium | 317 mg |
| Serving Size | 1 of 12 servings |
| Calories | 446 |
| Total Fat | 43 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 82 mg |
| Sodium | 317 mg |