Healthy and hearty, fresh and springy, classic and enduring…

The EatingWell Cobb Salad
Makes 4 servings
(My changes are in parentheses)

Dressing:
3 T white-wine vinegar
2 T finely minced shallot
1 T Dijon mustard
1/4 t salt
black pepper to taste
3 T extra virgin olive oil

Salad:
10 cups mixed salad greens (I used romaine and spinach, both coarsely chopped)
1/2 pound shredded cooked chicken breast (I used Trader Joe’s Just Chicken)
2 eggs hard-boiled, peeled and chopped
2 strips bacon, cooked and crumbled (I omitted this)
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup blue cheese (I used this cool new mix of cheddar and blue cheese mix from TJ’s)

1. Whisk vinegar, shallot, mustard, salt, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.

2. Divide the salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese on top of the lettuce. Drizzle the salads with the remaining dressing.