Cobb Salad Dressing Ingredients
3 Tbsp. Extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp. Columbus Dijon Mustard
1 tsp. Worcestershire sauce
1 small clove garlic, minced
¼ tsp. salt
¼ tsp. ground black pepper
4 oz. Columbus Black Forest Ham
1 cup Columbus Roasted Chicken Breast, diced
½ cup blue cheese (about 2 oz.), crumbled
2 hard-boiled eggs
6 cups (about 6 oz.) romaine lettuce, coarsely chopped
2 cups arugula
2 medium tomatoes (about 2 cups), seeded and diced
½ avocado (about ¾ cup), diced
In a small bowl, whisk together all of the salad dressing ingredients. Set aside.
Slice the ham into half-inch strips.
Remove and discard the yolk from one of the hard-boiled eggs. Chop the remaining egg white and second whole egg and set aside.
In a large bowl, toss the romaine lettuce and arugula with two-thirds of the prepared dressing. Place the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle.
On either side of the tomatoes place the avocado, chicken, cheese, diced egg, and ham on top of the greens.
Drizzle with the remaining dressing and serve.