Cobb Salad

by on May 29, 2013 » Add the first comment.
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Eggs (boiled)
Turkey or chicken
Tomatoes
Avocado
Bacon
Lettuce
Blue cheese (danish blue)

Instructions:
Cook bacon on oven rack for 15 min @ 425 and drain on paper towels. Cut end off romaine lettuce, float in water to clean. Slice lengthwise then cross cut into little sized pieces. Put into salad spinner ro shake in paper bag. Toss lettuce in dressing. Distribute on platter, lay in rows, avocado, bacon, blue cheese (Danish blue), tomatoes, diced roast turkey breast or chicken, hard boiled egg.

Special Steps:
Dressing; 1 tbl Dijon mustard, 2 tbl red wine vinegar, oregano, touch of dill, 2 tbl olive oil, stirring to emulsify.

http://www.xml3.com/family/Recipes/05.pdf

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Ingredients Eggs (boiled)
Turkey or chicken
Tomatoes
Avocado
Bacon
Lettuce
Blue cheese (danish blue)

Instructions 1. Cook bacon on oven rack for 15 min @ 425° and drain
on paper towels.
2. Cut end off romaine lettuce, float in water to clean.
Slice lengthwise then cross cut into little sized pieces.
3. Put into salad spinner ro shake in paper bag.
4. Toss lettuce in dressing. Distribute on platter, lay in
rows, avocado, bacon, blue cheese (Danish blue),
tomatoes, diced roast turkey breast or chicken, hard
boiled egg.

Dressing;
1. 1 tbl Dijon mustard, 2 tbl red wine vinegar, oregano,
touch of dill, 2 tbl olive oil, stirring to emulsify.

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