Recipe
Cobb Salad
Ingredients
- 1/2 c WATER
- 2 1/3 lb CHICKEN;WHOLE FZ
- 5 lb BACON;SLICED FZ
- 1 9/16 lb CHEESE CHEDDER
- 19 EGGS SHELL
- 1 ts GARLIC DEHY GRA
- 2 1/3 lb TOMATOES FRESH
- 1/4 c LEMON FRESH
- 8 lb LETTUCE FRESH
- 1 7/16 lb ONIONS DRY
- 1 1/4 lb SALAD OIL; 1 GAL
- 2 ts PEPPER BLACK 1 LB CN
- 1 ts OREGANO GROUND
- 2 1/2 c VINEGAR CIDER
- 1 oz SALT TABLE 5LB
Instructions
- 1
TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
- 2
M00001.
- 3
2.
- 4
COOK BACON UNTIL CRISP; DRAIN OFF FAT.
- 5
SET ASIDE FOR USE IN STEP 6.
- 6
3.
- 7
TEAR PREPARED LETTUCE INTO PIECES.
- 8
4.
- 9
PLACE 3/4 CUP LETTUCE IN EACH INDIVIDUAL SALAD BOWL.
- 10
5.
- 11
PLACE 1 TBSP BLUE CHEESE ON TOP OF LETTUCE IN CENTER.
- 12
6.
- 13
ARRANGE THE FOLLOWING INGREDIENTS AROUND THE CHEESE IN SEPARATE WEDGE-SHAPED SECTIONS: 1 TBSP EACH BACON, TOMATOES, EGGS AND CHICKEN; 1 1/2 TBSP AVOCADO (TOSS AVOCADO IN LEMON JUICE TO PREVENT DARKENING WHILE HOLDING); AND 2 TSP ONIONS.
- 14
7.
- 15
COVER; REFRIGERATE UNTIL READY TO SERVE.
- 16
8.
- 17
PREPARE 1 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO.
- 18
M-69). (SEE NOTE 4.) NOTE: 1.
- 19
IN STEP 1: 8 LB 10 OZ FRESH LETTUCE A.P.
- 20
WILL YIELD 8 LB TRIMMED LETTUCE; 2 LB 9 OZ FRESH TOMATOES A.P.
- 21
WILL YIELD 2 LB 5 OZ OR 6 1/3 CUP DICED TOMATOES; 1 LB 10 OZ DRY ONIONS A.P.
- 22
WILL YIELD 1 LB 7 OZ OR 4 1/2 CUP CHOPPED ONIONS; 4 LB 13 OZ FRESH AVOCADO A.P.
- 23
WILL YIELD 3 LB 5 OZ OR 9 1/2 CUP DICED AVOCADO.
- 24
NOTE: 2.
- 25
IN STEP 5, 5 LB 5 OZ CHICKEN, BROILER-FRYER, WHOLE, MAY BE USED.
- 26
COOK ACCCORDING TO STEPS 1 THROUGH 3, RECIPE NO.
- 27
L15100, OR USE 2 LB 4 OZ (1 1/4-29 OZ CN) CANNED CHICKEN, DRAINED, OR USE 2 LB 2 OZ TURKEY, COOKED, DICED.
- 28
NOTE: 3.
- 29
IN STEP 6: 6 OZ (1 1/2 LEMONS) A.P.
- 30
WILL YIELD 1/4 CUP LEMON JUICE.
- 31
NOTE: 4.
- 32
ADD 2 TBSP (1-AA LADLE) SALAD DRESSING TO EACH SALAD JUST BEFORE SERVING TO PREVENT SOGGINESS.
- 33
SERVING SIZE: 1 CUP (3 1
Nutrition
Nutrition info for this recipe is coming soon.
