Cobb salad with green goddess dressing
4
Points®
Total Time
19 min
Prep
15 min
Cook
4 min
Serves
4
Difficulty
Easy
Like so many of our classic salads, this one comes from 1920s California. To seed the tomatoes, just cut them in half horizontally, then squeeze out and discard the seeds. We prefer Hass avocados for this recipe, and not just because of their Californian origins but because they have a buttery taste and velvety texture which compliments the crisp components of the salad. Bob Cobb, of the famed Brown Derby restaurant in Hollywood, is said to have created the salad out of leftovers in the refrigerator. The dressing, named to honor the actor George Arliss and a play he starred in, The Green Goddess, hails from San Francisco’s Palace Hotel.
Ingredients
Uncooked turkey bacon
4 slice(s)
Iceberg lettuce
3 cup(s), chopped, chopped
Arugula
1 cup(s), chopped
Cooked boneless skinless chicken breast
8 oz, chopped
Egg
3 large egg(s), hard-cooked, chopped
Avocado
8 oz, Hass, peeled and chopped
Plum tomato
4 medium, seeded and chopped
Plain fat free yogurt
½ cup(s)
Fat free mayonnaise
¼ cup(s)
Fresh parsley
½ cup(s), chopped
Chives
¼ cup(s), chopped
Scallions
1 medium
White wine vinegar
1 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground