Cobb Salad


½ cup olive oil

¼ cup red wine vinegar

¼ cup fresh lemon juice

1 Tbs. sugar

1 Tbs. prepared hot English mustard

1 Tbs. Worcestershire sauce



2 bags (10 oz. each) European salad mix (iceberg, romaine,

escarole, endive

and radicchio), finely chopped

1 bunch watercress, finely chopped

1 lb cooked turkey breast finely diced

6 slices bacon cooked crisp, drained and finely chopped

3 hard cooked large eggs, finely chopped

2 large tomatoes, seeded and finely diced

1 avocado, halved, seeded and finely diced

1/2 cup (2 oz) finely crumbled blue cheese

1/4 cup finely chopped chives


Process Dressing ingredients in a blender or food processor until blended.

Place salad mix and watercress in a wide, shallow serving bowl.

Top with rows of remaining ingredients except chives.

Arrange chives in a diagonal band across the top.

To serve: Toss salad with dressing at the table.

Serve on chilled plates.

I usually use green onion tops instead of chives, because I don’t usually have chives and I love the onion flavor.


Time saver –

You can substitute Oscar Mayer Real Bacon Bits, or use microwave bacon cooked crisp.


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