Spring Greens Cobb Salad

Ingredients:

For the Salad:

2 grilled chicken breasts, sliced
4 cups Spring Mix salad greens
1/4 of a small red onion, thinly sliced
1 tomato, seeded and chopped
1 avocado, sliced
2 hard-boiled eggs, sliced
4 slices, thick-cut bacon, cooked, chopped
1/2 cup crumbled Roquefort cheese

For the Dressing:

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1-2 teaspoons sugar
2/3 cup olive oil
Salt and black pepper, to taste

Method of Preparation:

1. Prepare the dressing:  In a small bowl whisk together the red wine vinegar, Dijon, and 1 teaspoon of the sugar.  Drizzle in the olive oil while whisking.  Season to taste with salt and pepper.  Add the remaining teaspoon of sugar if needed.
2. In a large, shallow serving bowl, place the salad greens.  Build the salad by placing the onion slices over the greens, then the tomatoes, the avocado, and the eggs.  Top with the sliced grilled chicken, the bacon, and the Roquefort.
3. Drizzle the dressing over the salad and serve.

It’s Keep Composed recipe week on Cooking With Class, June 15, 2009. Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.