COBB SALAD

Ingredients

Ingredient Weight Measure Issue
BACON,RAW 5 lbs
LETTUCE,LEAF,FRESH,HEAD 8 lbs 12-1/2 lbs
TOMATOES,FRESH,CHOPPED 2-1/2 lbs 1 qts 2-1/4 cup 2-1/2 lbs
AVOCADO,FRESH,DICED 3-1/8 lbs 2 qts 1-1/2 cup 4-1/2 lbs
ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
CHEESE,BLUE-VEINED 1-7/8 lbs 1 qts 2-1/4 cup
EGG,HARD COOKED,CHOPPED 1-7/8 lbs 1 qts 2-3/8 cup
CHICKEN,COOKED,DICED 2-1/8 lbs
JUICE,LEMON 2-1/8 oz 1/4 cup 1/3 tbsp
GARLIC FRENCH DRESSING 3 qts 1/2 cup

Method

1 Cook bacon until crisp; place cooked bacon on absorbent paper to eliminate excess fat. Chop bacon.
2 Trim, wash and prepare vegetables. Tear lettuce into pieces. Place 3/4 cup lettuce into each individual salad bowl.
3 Place 1 tablespoon blue cheese in the center on top of lettuce.
4 Arrange following ingredients around cheese in separate wedge-shaped sections: 1 tablespoon each of bacon, tomatoes, eggs, and
chicken; 1-1/2 tablespoons avocado (toss avocado in lemon juice to prevent darkening); and 2 teaspoons onions.
5 CCP: Cover; refrigerate at 41 F. or lower.
6 Serve with Garlic French Dressing (Recipe No. M 060 00).

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
213 cal 8 g 9 g 17 g 57 mg 351 mg 85 mg

Portion

1 Cup

Yield

100


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