Ingredients
For the dressing:
- 1/4 cup water
- 1/4 cup red wine vinegar
- 2 teaspoons lemon juice
- 1/2 teaspoon sugar
- 1 teaspoon coarse salt
- Black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry Coleman's mustard
- 1/2 to 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
For the salad:
- 1 (4-ounce) head butter lettuce
- 1 bunch arugula
- 2 heads romaine hearts
- 1 small head chicory, remove and discard tough outer leaves
- 1 (10-ounce) bag shredded carrots
- 4 strips bacon, diced, cooked until crisp and drained
- 1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
- 2 ounces crumbled Roquefort or blue cheese
- 2 medium tomatoes, peeled and diced
- 1 avocado, halved, peeled, and thinly sliced
- 2 tablespoons chopped chives
Description
Food Network Invites You To Try This Cobb Salad Recipe.
Food Network
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