Cobb-Style Salad with Canadian Blue Cheese
Portion size: 4 to 6
Ingredients
- 4 cups (1 L) chopped iceberg and/or romaine lettuce
- 1 cup (250 mL) chopped watercress (optional)
- 4 slices bacon, cooked and crumbled
- 4 hard-cooked eggs, peeled and quartered
- 2 tomatoes, coarsely chopped
- 1 avocado, pitted, cored and cubed
- ⅓ cup (75 mL) crumbled Canadian Blue cheese
- 2 tbsp (25 mL) minced fresh chives or green onions
- Dressing:
- ¼ cup (50 mL) vegetable oil
- 2 tbsp (25 mL) red wine vinegar
- 1 tsp (5 mL) each lemon juice and Worchestershire sauce
- ½ tsp (2 mL) each salt and dry mustard
- ¼ tsp (1 mL) each granulated sugar and pepper
- 1 clove garlic, minced
Instructions
- Dressing: In bowl, whisk together oil, vinegar, lemon juice, Worchestershire sauce, salt, mustard, sugar, pepper and garlic. Pour into carafe or jar; set aside.
- Cover platter or large salad bowl with lettuce; top with watercress (if using). In rows, arrange bacon, eggs, tomatoes, avocado and Blue cheese over greens. Scatter chives over top. Serve with dressing.
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