19 Cobb Salad

Makes 12 lunch entrees.

Ingredients

• 1 pound, 8 ounces tomatoes, peeled and seeded
• 1 pound, 8 ounces chicken breast, cooked
• 6 hard-cooked eggs
• 1 pound, 2 ounces Roquefort or other blue cheese
• 24 strips bacon, crisp
• 4 avocados
• 12 ounces Romaine lettuce
• 12 ounces Iceberg lettuce
• 6 ounces watercress
• 6 ounces frisée
• 1½ pint mustard vinaigrette

Steps

1. Cut the tomatoes into small diced pieces.
2. Cut the chicken into small diced pieces.
3. Chop the hard-cooked eggs.
4. Crumble the blue cheese.
5. Crumble the bacon.
6. Cut the avocados into small diced pieces. Do not do this until just before serving, so it does not discolor before it is served.
7. Cut the salad greens into bite-size pieces and place in a bowl.
8. Add half the vinaigrette to the greens and toss.
9. Place the greens in individual salad bowls.
10. Arrange the tomatoes, chicken, eggs, cheese, bacon, and avocado on top of the greens.
11. Drizzle the remaining vinaigrette over the salads. Serve immediately.