Classic Cobb Salad


¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
¾ teaspoon coarsely ground pepper
¼ teaspoon sugar
¼ teaspoon ground mustard
¾ cup canola oil
¼ cup olive oil
6 ½ cups romaine lettuce
2 cups cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled eggs, chopped
½ cup blue cheese, crumbled
6 bacon strips, cooked and crumbled

  1.  In a blender, combine the first seven ingredients; gradually add canola and olive oils in a steady stream.
  2. On a large serving platter, lay romaine lettuce.  Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the lettuce.  Cover and chill until serving.
  3. Serve with dressing. 

Cooking With Crevolyn
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