Cobb Salad

Yield: Makes 6 servings

Ingredients:

2 cups finely chopped romaine lettuce 2 cups finely chopped Boston lettuce
2 cups finely chopped iceburg lettuce
1 cup finely chopped watercress, discard coarse stems
3 ripe avocados (preferably California)
3 cups finely diced, cooked chicken breasts, (a rotisserie chicken from the grocery is a time saver)
6 slices cooked lean bacon, (pre-cooked microwaveable bacon is another time-saver)
1 large tomato, seeded and chopped fine
1 large hard-boiled egg, chopped fine
2 tablespoons chopped fresh chives

DRESSING
1/3 cup red wine vinegar
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste
2/3 cup Crisco® Vegetable Oil
1/2 cup finely grated Roquefort cheese

Preparation Directions:

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

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

3. Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.

DRESSING

1. Whisk together vinegar, mustard, salt and pepper to taste.

2. Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.

3. Stir in Roquefort. Whisk dressing again and pour it over the salad.

4. Toss salad well before serving.