Cobb Salad

simplejoy.com

Cindy A

subheading: Red Wine Vinaigrette:

⅔ cup red wine vinegar (157.73 ml)

2 teaspoons mayonnaise optional (read above about how mayonnaise prevents dressing from separating)

1 cup extra virgin olive oil (236.588 ml) (read above about why extra virgin olive is best for salad dressing)

½ tablespoon Dijon mustard

2 garlic cloves finely minced

2 ½ teaspoons kosher salt (if using table salt, start with half this amount)

2 teaspoons oregano

2 teaspoons sugar

¼ teaspoon black pepper

subheading: Cobb Salad:

1 pound chicken breasts (453.59 grams)

½ tablespoon olive oil

1 teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

½ pound thick cut bacon diced (226.79)

3 romaine lettuce heads chopped (see photos in the post for how to easily chop Romaine heads)

3 Roma tomatoes quartered and then cut in half

2 hard boiled eggs (read how to make hard boiled eggs here or how to make them in the Instant Pot here)

½ cup blue cheese (53 grams)

1 avocado diced

2 green onions sliced, go one inch into the green

Directions at simplejoy.com

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