1lbbacon, cooked crisp, drained, cooled and chopped
6eggs, hard boiled, cooled and chopped
Green, washed, dried and chopped about 12-15 cups or two large heads of lettuce
4medium tomatoes or grape tomatoes, chopped
1medium red onion, chopped
3-4avocados, chopped (still fairly firm)
two cucumbers, seeds removed and chopped
2-3chicken breast halves, cooked and chopped (optional)
Roquefort cheese or other grated cheese, optional
green onions, chopped, (optional)
French Dressing:
4tablespoonssugar
6tablespoonscider vinegar
1tablespoonpaprika
2teaspoonsWorcestershire sauce
1/2teaspoonsalt
1/2teaspoondry mustard
1clovegarlic, crushed (optional)
1/4teaspoonred pepper
1 1/2cupsvegetable, canola or olive oil
Instructions
For the Salad:
Place the greens in a large bowl. Layer all desired ingredients in rows on top of the greens. Chill thoroughly and serve with home made dressings.
Serves about 25 as a side dish.
For the Dressing:
Place all ingredients in blender or bowl and blend on medium or using beaters or immersion blender for about 2-3 minutes. Mixture will thicken. Cover and store in fridge for up to three weeks. Stir before serving.
Makes about 2 2/3 cups or twenty-two 2 tablespoon servings.
Notes
-Make sure to wash and dry the greens and toppings thoroughly. You don't want water in the bottom of the bowl.
-I like to use either Romaine or a combo of Romaine and other greens. Although Cobb Salad is traditionally made with Iceberg lettuce, I think it looks better when made with a dark lettuce. And it's better for you :)
-If at all possible, serve this with a homemade dressing. Trust me, you will be glad you took the extra two minutes to make your own.