GARDEN COBB SALAD

Garden Cobb Salad image

This sensational salad is my favorite for a ladies' lunch...but men and kids eat it up, too. Presenting it in a flowerpot emphasizes its garden-fresh goodness. Be prepared to pot up more fixings when guests come back for seconds. -Christine Panzarella, Buena Park, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

1 cup sour cream
1/2 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 to 10 romaine leaves
12 cups torn mixed salad greens
8 thick-sliced bacon strips, cooked and crumbled
1 cup diced avocado
1 cup finely chopped cooked chicken breast
1 cup chopped seeded tomatoes
2 hard-boiled large eggs, chopped
Edible pansies, optional

Steps:

For dressing, in a small bowl, combine the sour cream, mayonnaise, blue cheese, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour. , Line an 8-in. decorative flowerpot with plastic wrap or use a serving bowl. Arrange romaine around the edge; fill with mixed greens. Arrange the bacon, avocado, chicken, tomatoes and eggs in a spoke pattern over greens. Garnish with pansies if desired. Serve with dressing.

Nutrition Facts : Calories 431 calories, Fat 35g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 797mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.