Cobb Salad

A summer salad a bit early in the season.

Cobb Salad

1-1/2 cup cubed cooked chicken breast

2 hard boiled eggs, diced

6 slices bacon, cooked and crumbled

4 cups salad greens, torn into bite size pieces

1 large tomato, chopped

3-4 green onions, sliced

1 avocado, peeled, cubed, tossed in lemon juice

1 cup (4 ounces) crumbled blue cheese

1/2 cup Thousand Island dressing

Arrange all ingredients (except dressing) in rows over salad on large serving platter. Can also make individual serving plates. Serve with dressing. Makes a spectacular summer lunch served with some rolls or garlic bread.

Substitutions: regular shredded cheese instead of blue; blue cheese dressing instead of 1000 island; bacon bits or diced pastrami instead of bacon; diced cucumber instead of avocado.

Eliza's notes: I don't follow the recipe exactly (of course). I shred a lot of lettuce and then arrange the various vegetables all over it. In the photo you see avocado, bell pepper, celery, tomato (with a bit of green onion), carrots, and cucumber. The diced ham, the hard-boiled egg, and the crumbled blue or feta cheese were put in separate bowls for the various members of the family to add as they wished (some object to meat or eggs in their salads). I served this salad with a choice of a chipotle-balsamic vinegar dressing or a ranch-style creamy Italian because that is what was in the fridge.