Southern Style Cobb Salad

• 12-1 lb fresh sugar snap pea
• 2 heads iceberg lettuce
• 3 hard-boiled eggs
• 4 plum tomatoes
• 1 large avocado
• 1 bunch fresh watercress, torn
• 2 boneless skinless chicken breast halves, cooked and sliced
• 12 slices cooked bacon, crumbled
• fresh ground pepper
• fresh edible flower, if desired
• 1 (4 ounce) packagecrumbled blue cheese
• 1 cup fat-free buttermilk
• 12-23 cup low-fat mayonnaise
• 3 -4 tablespoons lemon juice
• 1 garlic clove, minced

1. Cook peas in boiling water to cover 2 to 3 minutes; drain.
2. Plunge into ice water to stop the cooking process; drain and set aside.
3. Cut iceberg lettuce into 6 wedges.
4. Coarsely chop eggs.
5. Remove and discard pulp from tomatoes, and cut into thin strips.
6. Dice avocado.
7. Arrange watercress evenly on 6 salad plates.
8. Top with peas, chopped eggs, tomato strips, avocado, and chicken, sprinkle with bacon.
9. Place a lettuce wedge on each plate.
10. To prepare dressing stir together all ingredients in a bowl.
11. Drizzle with Blue Cheese Buttermilk Dressing; sprinkle with pepper and garnish with edible flowers if desired.

sugar snap pea, eggs, tomatoes, avocado, fresh watercress, chicken, bacon, fresh ground pepper, edible flower, blue cheese, buttermilk, lowfat mayonnaise, garlic

Taken from www.food.com/recipe/southern-style-cobb-salad-194310 (may not work)