Garden Cobb Salad

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup crumbled blue cheese
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 to 10 romaine leaves
• 12 cups torn mixed salad greens
• 8 thick-sliced bacon strips, cooked and crumbled
• 1 cup diced avocado
• 1 cup finely chopped cooked chicken breast
• 1 cup chopped seeded tomatoes
• 2 hard-boiled large eggs, chopped
• Edible pansies, optional

1. For dressing, in a small bowl, combine the sour cream, mayonnaise, blue cheese, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour.
2. Line an 8-in. decorative flowerpot with plastic wrap or use a serving bowl. Arrange romaine around the edge; fill with mixed greens. Arrange the bacon, avocado, chicken, tomatoes and eggs in a spoke pattern over greens. Garnish with pansies if desired. Serve with dressing.

sour cream, mayonnaise, blue cheese, cider vinegar, salt, pepper, romaine, bacon, avocado, chicken breast, tomatoes, eggs, pansies

Taken from www.tasteofhome.com/recipes/garden-cobb-salad/ (may not work)