Friday, June 10, 2011

Cobb Salad

1 Romaine heart, chopped
1 cucumber, sliced
2 hard-boiled eggs, sliced
bacon bits (found on salad dressing aisle)
1/4 cup shredded cheddar or crumbled bleu cheese
1 boneless/skinless chicken breast, cooked and sliced
1 large (or 2 small) avocados, chopped
10-12 cherry tomatoes, halved
ranch or bleu cheese dressing

1. Lay lettuce on a large serving platter.
2. Sprinkle the toppings in rows across the top of the lettuce.
3. Serve dressings on the side.

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