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Swifty's Cobb Salad

  • Servings: 6

This Mortimer's classic is a hybrid of a Cobb salad and a chopped salad.

 

slideshow Terrific Green Salads

 

KEY: Spring, Summer, Mother's Day, American, Salads, Fast, No-Cook, Staff Favorites, Dinner, Lunch

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Ingredients

  • 2 bunches of stemmed watercress
  • 1 medium head romaine lettuce
  • 1 medium head Boston lettuce
  • 3/4 pound diced cooked chicken
  • 8 slices crumbled crisp bacon
  • 3 chopped hard-cooked eggs
  • 2 diced tomatoes
  • 1 diced Hass avocado
  • 8 chopped chives
  • 2 ounces crumbled Roquefort cheese
  • 1 minced garlic clove
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper

How to make this recipe

  1. Chop 2 bunches of stemmed watercress and 1 medium head each of romaine and Boston lettuce. Toss with 3/4 pound diced cooked chicken, 8 slices crumbled crisp bacon, 3 chopped hard-cooked eggs, 2 diced tomatoes, 1 diced Hass avocado, 8 chopped chives and 2 ounces crumbled Roquefort cheese. In a small bowl, mix 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 tablespoon mayonnaise. Add 3 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil and salt and pepper. Pour the dressing over the salad, toss and serve immediately.
Contributed By Published March 2000

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