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Cobb Salad

Elizabeth Crosbie
Andrew Crosbie

  • ½ cup vegetable oil
  • ¼ cup Realemon lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp sugar
  • ½ tsp dry mustard
  • ½ tsp Worcestershire sauce
  • ¼ tsp garlic powder, optional
  • ½ tsp lemon and pepper seasoning

  • 6 cups shredded lettuce

  • 2 cups finely chopped cooked chicken

  • 3 hard-cooked eggs, finely chopped
  • 2 medium tomatoes, seeded and chopped
  • 1 avocado, seeded, peeled and chopped
  • ¼ cup blue cheese, crumbled
  • ¼ cup cooked, crumbled bacon

In a jar with a tight fitting lid, combine oil, lemon juice, red wine vinegar and seasonings. Shake well and chill to blend flavours.

In a large salad bowl, arrange remaining ingredients. Chill. Just before serving, toss with dressing. Top with homemade croutons, if desired.

Note: This is a main dish salad. For use as a side salad, omit chicken. I often add some shredded mozzarella or Parmesan cheese as well. Very filling and great for lunch.