Simple Summer Cobb Salad recipe

6 servings

2 cups romaine lettuce, chopped fine

2 cups Boston lettuce, chopped fine

2 cups iceberg lettuce, chopped fine

1 cup watercress, coarse stems discarded, chopped fine

3 ripe avocados (preferably California)

3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)

6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver)

1 large tomato, seeded and chopped fine

1 hard-boiled egg, chopped fine

2 tablespoons chopped fresh chives

1/3 cup red wine vinegar

1 tablespoon Dijon mustard

Salt and pepper to taste

2/3 cup CRISCO® Oil

1/2 cup finely grated Roquefort

Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl.

Halve, pit and peel the avocados and cut them into 1/2-inch pieces.

Arrange chicken, bacon, tomato and avocado decoratively over the greens.

Garnish the salad with the chopped egg and chives.

Dressing Directions: Whisk together vinegar, mustard, salt and pepper to taste.

Add CRISCO® oil in a slow stream, continuously whisking.

Whisk dressing until thick and blended.

Stir in Roquefort.

Whisk dressing again and pour it over the salad.

Toss salad well before serving.