Swag Cobb SaladFrom THE SWAG
1 lb chicken breast; cleaned, cooked (grilled), diced
4 hard-cooked eggs
8 strips bacon; cooked crisp and chopped
1 avocado; peeled, pitted, and diced
6 oz blue cheese; crumbled
1 small bunch spring onions; chopped
- Arrange greens in 4 large salad bowls.
- Arrange a portion of the 7 toppings on each salad bowl.
- Lightly dress each salad with raspberry vinaigrette (see recipe below).
Yields approximately 1 cup
Combine in small mixing bowl:
1/4 cup raspberry vinegar
1/4 tsp salt
1/4 tsp white pepper
3/4 tsp Dijon mustard
1 small garlic clove; mashed and minced
1 tsp raspberry preserves
Slowly drizzle in 3/4 cup virgin olive oil, stirring constantly with wire whisk.
Hold at room temperature.