Cobb Salad

When all you feel like is a salad, this classic Cobb salad makes a deliciously good meal. Combine romaine, Boston and iceburg greens, watercress, and fresh chives with chopped avocado, chicken, bacon, tomato and hard-boiled egg. Toss with a light and flavorful Roquefort cheese dressing. Dinner's Ready!!

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 2  cups romaine lettuce, finely chopped
• 2  cups boston lettuce, finely chopped
• 2  cups iceberg lettuce, finely chopped
• 1  cup watercress, chopped, discard coarse stems
• 3  ripe avocados (preferably Haas)
• 3  cups  cooked chicken breasts, finely diced (a rotiesserie chicken from the grocer is a time saver)
• 6  slices lean bacon, cooked and crumbled
• 1  large tomatoes, seeded and chopped fine
• 1  large hard-boiled egg, chopped fine
• 2  tablespoons fresh chives, chopped

• DRESSING

• 1⁄3 cup red wine vinegar
• 1  tablespoon Dijon mustard
•  salt & freshly ground black pepper
• 2⁄3 cup  crisco  vegetable oil
• 1⁄2 cup Roquefort cheese, crumbled

Directions

1. Toss together, lettuces, and watercress in a large salad bowl. Halve, pit and peel avocados and cut them into 1/2-inch pieces.
2. Arrange chicken, bacon, tomato and avacodo decoratively over the greens. Garnish the salad with the chopped egg and chives.
3. DRESSING: Whisk together vinegar, mustard, salt and pepper to taste. Add oil in a slow stream, continuously whisking. Whisk dressing untl thick and blended.
4. Stir in Roquefort. Whisk dressing again and pour over the salad. Toss well just before serving.