Garden Cobb Salad

• 1 cup (8 ounces) 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-cooked eggs, chopped
• Edible pansies, optional

Directions

• 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. Yield: 6 servings.

Editor’s Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts1 serving (1-2/3 cups) equals 431 calories, 35 g fat (12 g saturated fat), 140 mg cholesterol, 797 mg sodium, 9 g carbohydrate, 4 g fiber, 17 g protein.

From Taste of Home