1 med. avocado, peeled and chopped 6 bacon strips, cooked and crumbled
3 hard-cooked eggs, chopped 2 T. minced fresh chives
1/2 c. crumbled blue or Roquefort cheese
Instructions
In a blender, combine the first eight ingredients. While processing, gradually add canola and EVOO in a steady stream.
In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
Serve with dressing.
Originally Submitted
7/17/2012
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