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Cobb Salad

Mary Ann Dwyer
  • 20 minutes
  • Serves 4

INGREDIENTS

6

slices bacon

6 cups

romaine lettuce (roughly chopped)

2 cups

watercress (tough stems removed)

2

hard-boiled eggs (roughly chopped)

2

medium tomatoes (diced)

1 1/2 cups

cooked chicken breast (diced)

1

avocado (pitted, peeled and diced)

1/2 cup

crumbled Roquefort cheese

Red Wine Vinaigrette:

1/4 cup

red wine vinegar

1 clove

garlic (minced)

1/2 tsp

dijon mustard

1/4 tsp

kosher salt

1/2 tsp

ground black pepper

1/3 cup

extra virgin olive oil

1 person Recommend This Recipe