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Cobb Salad with Creamy French Dressing

A Bountiful Kitchen

Ingredients

Salad:

  • 1 lb bacon cooked crisp, drained, cooled and chopped
  • 6 eggs hard boiled, cooled and chopped
  • Green washed, dried and chopped about 12-15 cups or two large heads of lettuce
  • 4 medium tomatoes or grape tomatoes chopped
  • 1 medium red onion chopped
  • 3-4 avocados chopped (still fairly firm)
  • two cucumbers seeds removed and chopped
  • 2-3 chicken breast halves cooked and chopped (optional)
  • Roquefort cheese or other grated cheese optional
  • green onions chopped, (optional)

French Dressing:

  • 4 tablespoons sugar
  • 6 tablespoons cider vinegar
  • 1 tablespoon paprika
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1 clove garlic crushed (optional)
  • 1/4 teaspoon red pepper
  • 1 1/2 cups vegetable canola or olive oil

Instructions

For the Salad:

  1. 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.
  2. Serves about 25 as a side dish.

For the Dressing:

  1. 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.
  2. Makes about 2 2/3 cups or twenty-two 2 tablespoon servings.

Recipe 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.