our taste.
For the Brown Derby:
Lightly mix all ingredients
ost of you know how Cobb salads are put together. And
Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.
Chop finely the lettuce, watercress, chicory and romaine and arrange them in the salad bowl.
Cut the tomatoes in half, remove the seeds, then dice them finely and arrange them over the chopped greens.
Chop the bacon finely and sprinkle over the salad.
Cut the avocado in small pieces and place them around the edge of the salad.
Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and crumbled cheese.
Just before serving, mix the salad thoroughly with Old Fashioned French Dressing.
Place lettuce in bottom of a large shallow salad bowl. Arrange minced chicken in narrow strip down center of salad. Arrange strips of green onion, egg and tomato on one side; arrange bacon, Blue cheese and avocado (sprinkled with lemon juice) on the other.
Add salad dressing.
Makes 4 servings.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
nch cubes.
To finish salad: Toss romaine and watercress with
Chop apples, celery and nuts. Add raisins. Combine brown sugar and salad dressing or mayonnaise. Pour over chopped vegetables and nuts and toss well. Chill until ready to serve.
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Cook bacon over medium heat until browned; drain on paper towels.
Season cooked chicken cubes with seasoned salt, to taste.
Toss avocados with lemon juice.
Mix and layer lettuces on a large serving platter.
Arrange rows of chicken, bacon, tomato, green onions, avocado, hard boiled egg, and shredded cheese on top of lettuce.
Serve with choice of salad dressing.
he hot oil until golden brown and crisp, 3 to 5
Blend all ingredients, except oils.
Add olive oil and salad oil.
Mix well.
Chill and shake thoroughly before serving on salad.
Blend together all ingredients except oils.
Add olive oil and salad oil and mix well again.
Chill.
Shake before serving.
edium high heat until evenly brown. Drain, crumble and set aside
ork in pan.
Make salad; Line crispy tortillas with romaine
own center.
Cover; refrigerate salad until ready to serve.
mall saucepan, combine the honey, brown sugar and salt. Bring the
ill toss well with the salad. Add bacon, teriyaki chicken, lettuce
Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.
Divide lettuce among 4 to 6 salad plates or serve on a large platter.
Arrange remaining ingredients except dressing in rows over lettuce.
Drizzle with dressing to taste.