Brown Derby Cobb Salad
- 1/2 head iceberg lettuce
- 1/2 bunch watercress
- 1 small bunch chicory
- 1/2 head romaine lettuce
- 2 medium tomatoes, peeled
- 2 breasts boiled roasting chicken
- 6 strips lean, crispy bacon
- 1 avocado, peeled
- 3 hard-boiled eggs
- 2 Tbsp. chopped chives
- 1/2 c. imported Roquefort cheese
- 1 c. Old Fashioned French Dressing (see index)
- 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.
watercress, chicory, romaine lettuce, tomatoes, chicken, lean, avocado, eggs, chives, cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=163518 (may not work)