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Southern-Style Cobb Salad

Yield 6 servings


  • 1/2 to 1 pound fresh sugar snap peas
  • 2 heads iceberg lettuce
  • 3 hard-cooked eggs
  • 4 plum tomatoes
  • 1 large avocado
  • 1 bunch fresh watercress, torn
  • 2 skinned and boned chicken breast halves, cooked and sliced
  • 12 bacon slices, cooked and crumbled
  • Blue Cheese-Buttermilk Dressing
  • Freshly ground pepper
  • Garnish: edible flowers

How to Make It

  1. Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.

  2. Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado.

  3. Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired.