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Re-Invented Cobb Salad https://www.metro.ca/userfiles/image/recipes/salade-cobb-en-pot-10090.jpg PT25M PT10M PT35M
Combine all the ingredients for the vinaigrette and set aside.Preheat the oven at 375°F.Place the tomatoes on a baking sheet and pour the olive oil on top.Cook until the tomato skins start to burst.Remove from the oven and set aside.To assemble the salad, start by placing the chicken in the center of a platter.On one side, place half of the mixed salads, place one cluster of cooked tomatoes on top.Add half of the avocado slices on the bottom half of the salads as well as 4 slices of bacon, two hard boiled eggs, and season.Repeat the last steps by placing the rest of the ingredients on the other side of the cooked chicken.Serve with vinaigrette.
4
4 1 4 4
Re-Invented Cobb Salad

Re-Invented Cobb Salad

Rate this recipe
1 Vote
4
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vinaigrette

  • 1/4 cup
    (65 mL)
    mayonnaise
  • 3 Tbsp.
    (45 mL)
    light sour cream
  • 1
    garlic clove cut in two
  • 1 8/10 oz
    (50 g)
    Blue cheese
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    CASTELLO TRADITIONAL IMPORTED BLUE CHEESE

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    DELI CUT, 3.53/100 g PRICES AS MARKED


  • 1 1/2 Tbsp.
    (22 mL)
    red wine vinegar
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    SELECTED SIZES SELECTED VARIETIES


    SELECTION WHITE VINEGAR

    SELECTION WHITE VINEGAR

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    4 L SELECTED VARIETIES


  • 2 oz
    (5 to 6 drops) Worcestershire sauce
  • 1 tsp.
    (5 mL)
    honey
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  • 8
    large oregano leaves, washed

  • salt and pepper
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  • salad

  • 8
    on the vine cocktail Tomato
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 2 1/2 cups
    (675 mL)
    cooked chicken
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    SHORT CUT


  • 6 cups
    (1,5 L)
    mix of minced iceberg lettuce, watercress and radish sprouts
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    ROMAINE HEARTS OR ASSORTED COLOUR SWEET PEPPERS

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  • 2
    avocados, sliced
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  • 8
    slices bacon, cooked
  • 4
    hard boiled egg, peeled and each cut in two

  • salt and pepper
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Imprimer ma sélection

Preparation

Combine all the ingredients for the vinaigrette and set aside.

Preheat the oven at 375°F.

Place the tomatoes on a baking sheet and pour the olive oil on top.

Cook until the tomato skins start to burst.

Remove from the oven and set aside.

To assemble the salad, start by placing the chicken in the center of a platter.

On one side, place half of the mixed salads, place one cluster of cooked tomatoes on top.

Add half of the avocado slices on the bottom half of the salads as well as 4 slices of bacon, two hard boiled eggs, and season.

Repeat the last steps by placing the rest of the ingredients on the other side of the cooked chicken.

Serve with vinaigrette.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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