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Prep 30min
Total30min
Servings6
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Ingredients
Dressing
2/3
cup olive or vegetable oil
1/3
cup red wine vinegar
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped
Salad
8
cups chopped romaine lettuce (12 oz)
2
cups cut-up cooked chicken
6
slices precooked bacon, chopped
4
plum (Roma) tomatoes, chopped (about 2 cups)
1/2
cup crumbled blue cheese (2 oz)
4
hard-cooked eggs, chopped
2
medium avocados, pitted, peeled and cubed (about 2 cups)
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Steps
1
In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
2
In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
3
Just before serving, top salad with avocados. Serve salad with dressing.
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Romaine can come in several different packages to get to 8 cups.
• One head of romaine weighs about 18 oz = 12 to 13 cups
• One 18-oz bag of hearts of romaine = about 12 to 13 cups
• One 10-oz bag hearts of romaine = about 7 1/2 cups
The traditional way to serve a cobb salad is with the ingredients arranged in rows on lettuce. We've given it a new twist by serving it in layers.
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