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Receta Southern Style Cobb Salad
by Global Cookbook

Southern Style Cobb Salad
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  Raciónes: 6

Ingredientes

  • 1/2 lb fresh sugar snap peas - (to 1 lb)
  • 2 x heads iceberg lettuce
  • 3 x hard-cooked Large eggs
  • 4 x plum tomatoes
  • 1 lrg avocado
  • 1 bn fresh watercress torn
  • 2 x skinned boned chicken breast halves cooked, sliced
  • 12 x bacon slices cooked, crumbled
  •     Freshly-grnd black pepper to taste
  •     Edible flowers for garnish
  • 1 pkt crumbled blue cheese - (4 ounce)
  • 1 c. nonfat buttermilk
  • 1/2 c. reduced-fat mayonnaise - (to 2/3)
  • 3 Tbsp. lemon juice - (to 4)
  • 1 x garlic clove chopped

Direcciones

  1. Cook peas in boiling water to cover 2 to 3 min; drain. Plunge into ice water to stop the cooking process; drain and set aside.
  2. Cut iceberg lettuce into 6 wedges. Coarsely chop Large eggs. Remove and throw away pulp from tomatoes, and cut into thin strips. Dice avocado.
  3. Arrange watercress proportionately on 6 salad plates. Top with peas, minced Large 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 you like.
  4. For Blue Cheese-Buttermilk Dressing: Stir together all ingredients in a bowl. Serve over salad. (Makes 1 3/4 c.)
  5. This recipe yields 6 servings.