Cobb salad for a crowd*

18 servings

Ingredients

Quantity Ingredient
6 cups Chicken, cooked and cubed
6 Eggs, hard cooked,chopped
1 pounds Bacon, fried and crumbled
10 cups Iceberg lettuce, torn
1 bunch Spinach (8 cups torn)
2 bunches Watercress, leaves and tender stems
1¾ cup Safflower oil
¾ cup Salad vinegar
1 teaspoon Garlic, minced
½ teaspoon Onion salt
1 tablespoon Sugar
4 Tomatoes, seeded and chopped
8 Green onions, sliced
2 Avocadoes, peeled, pitted and cubed
2 teaspoons Lemon juice
4 ounces Sharp cheddar cheese, grated
8 ounces Blue cheese, crumbled
1 teaspoon Dried basil, crumbled
¼ teaspoon Dried thyme, crumbled
¼ teaspoon Dry mustard
¼ cup Fresh parsley, snipped

Directions

DRESSING

Prepare the chicken, eggs, bacon, and the thoroughly blended salad dressing the day before serving. Refrigerate seperately, covered.

Prepare greens, tomatoes, and onions several hours before serving.

Just before serving prepare avocado; toss with lemon juice.

To assemble arranged salad; Arrange a layer of greens on 2 large platters. Sprinkle with onion. In crosswise rows, arrange meats, eggs and cheddar cheese, separating rows with tomatoes and avocado. Place bowls of dressing and crumbled blue cheese beside salad.

To assemble tossed salad; Combine all ingredients except salad dressing and blue cheese in large container. Pour about 2 cups dressing over salad and toss. Add more dressing if necessary. Serve immediately. Pass the crumbled cheese.

NOTE: For assembled salads, you certainly may assemble very large individual salads for entrees if you so desire.

Mary Riemerman

Submitted By MARY RIEMERMAN On 02-26-95

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