Cobb Salad With Green Goddess Dressing
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Dressing
- 118.29 ml plain fat-free yogurt
- 59.14 ml reduced-fat mayonnaise
- 29.58 ml chopped fresh flat leaf parsley
- 44.37 ml chopped green onions
- 14.79 ml chopped fresh chives
- 44.37 ml white wine vinegar
- 9.85 ml anchovy paste
- 4.92 ml chopped fresh tarragon
- 1.23 ml fresh ground black pepper
- 0.61 ml salt
- 1 garlic clove, minced
-
Salad
- 1892.72 ml romaine lettuce
- 236.59 ml watercress
- 354.88 ml chopped cooked chicken breasts
- 2 tomatoes, cut into 8 wedges
- 2 hardboiled egg, cut into 4 wedges
- 118.29 ml diced peeled avocado
- 59.14 ml crumbled blue cheese
directions
- To prepare dressing, place first 11 ingredients in a blender or food processor, process until smooth. Chill.
- To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates.
- Arrange 6 Tbs chicken, 4 tomato wedges, 2 egg wedges, 2 Tbs avocado, and 1 Tbs cheese over each serving.
- Serve each salad with 1/4 cup dressing.
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RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.