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Published: Tuesday, 1/29/2008

Cobb Salad

1/2 head iceberg lettuce, about 4 cups

1 small head frisee lettuce

1/2 head romaine

1 bunch watercress, bottom stems removed

2 tomatoes

6 strips crisp bacon, crumbled

2 whole boneless, skinless chicken breasts, boiled and diced

3 hard-cooked eggs, peeled and chopped into small pieces

1 ripe avocado, peeled and diced just before serving

3/4 cup or 6 ounces crumbled blue cheese

2 tablespoons finely chopped chives

Red wine vinaigrette or dressing of choice

Cut iceberg lettuce, frisee, romaine, and half the watercress into fine pieces and arrange in a large salad bowl. Arrange tomatoes, bacon, chicken, eggs, avocado, and cheese in strips on the greens. Sprinkle the chives over the entire salad and garnish with remaining watercress. Just before serving, drizzle salad with dressing.

Yield: 6 to 8 servings

Source: Adapted from Crowd-Pleasing Potluck

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