Cobb Salad with Green Goddess dressing
The Cobb Salad was pretty basic. These quantities made two large servings, and I couldn't even finish mine!
1 head romaine lettuce, washed and chopped
2 plum tomatoes, seeded and chopped
2 hard boiled eggs (chilled), peeled & chopped
About 2 cups cooked chicken breast (chilled), chopped & seasoned with salt and pepper
6 slices of cooked bacon, chopped into large dice
1 avocado, pitted and cut into cubes
About 1 oz. blue cheese, crumbled
3-4 chives, snipped
Croutons, if desired
Place a bed of lettuce on each plate, concentrating lettuce toward the top. Then place all the chopped ingredients individually in rows. Top lettuce with croutons, sprinkle snipped chives over all.
Now, as to the dressing...this recipe comes from my mother's ANCIENT cookbook, circa 1972. The cookbook was free, with the purchase of Prell shampoo. :) There are some frightening pictures of jello-mold salads, but this recipe was definitely a keeper. I used light mayo and sour cream in a vain attempt to reduce calories. You can use apple cider vinegar if you don't have tarragon, but the tarragon vinegar does taste better.
Green Goddess Dressing
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup finely minced fresh chives
2 tbsp. tarrgon vinegar
2 tbsp. snipped fresh parsley
1 tbsp. dried tarragon, crushed
1 green onion, finely chopped
Thoroughly combine all ingredients; chill. Makes 2 cups.
My husband LOVED this, and he says he is not a 'salad guy.' Must be the bacon!