Almost-Cobb Salad
All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.
Ingredients For The Dressing:
- 1/4 cup water
- 1/4 cup red wine vinegar
- 2 teaspoons lemon juice
- 1/2 teaspoon sugar
- 1 teaspoon coarse salt
- Black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry Coleman’s mustard
- 1/2 to 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
Ingredients For The Salad:
- 1 (4-ounce) head butter lettuce
- 1 bunch arugula
- 2 heads romaine hearts
- 1 (10-ounce) bag shredded carrots
- 4 strips bacon, diced, cooked until crisp and drained
- 1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
- 2 medium tomatoes, diced
- 1 avocado, halved, peeled, and thinly sliced
- 2 tablespoons chopped chives
- 2 hard boiled eggs cut in quarters
For The Dressing:
- Whisk together all ingredients in a non-reactive bowl.
Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated. I use whatever kind of lettuce I have on hand.