Southern-Style Cobb Salad

• 1/2 to 1 pound fresh sugar snap peas
• 2 heads iceberg lettuce
• 3 hard-cooked eggs
• 4 plum tomatoes
• 1 large avocado
• 1 bunch fresh watercress, torn
• 2 skinned and boned chicken breast halves, cooked and sliced
• 12 bacon slices, cooked and crumbled
• Freshly ground pepper
• Garnish: edible flowers

1. Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.
2. Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado.
3. Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired.

sugar snap peas, eggs, tomatoes, avocado, fresh watercress, chicken, bacon, freshly ground pepper, edible flowers

Taken from www.myrecipes.com/recipe/southern-style-cobb-salad (may not work)