Layered Cobb Salad

By ldelmas

Ingredients

• 2/3 cup olive or vegetable oil
• 1/3 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, finely chopped
• 8 cups chopped romaine lettuce (12 oz)
• 2 cups cut-up cooked chicken
• 6 slices precooked bacon, chopped
• 4 plum (Roma) tomatoes, chopped (about 2 cups)
• 1/2 cup crumbled blue cheese (2 oz)
• 4 hard-cooked eggs, chopped
• 2 medium avocados, pitted, peeled and cubed (about 2 cups)

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1
In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.

2
In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.

3
Just before serving, top salad with avocados. Pour dressing over salad; toss to coat.