Serves: 4
1. Make Lemon Vinaigrette.
2. Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining ingredients in rows on lettuce. Serve with vinaigrette.
Lemon Vinaigrette
1/2 cup vegetable oil
1/4 cup lemon juice
1 tablespoon red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 clove garlic, finely chopped
Shake all ingredients in tightly covered container. Refrigerate at least 1 hour to blend flavors.
NUTRITION FACTS: 1 Serving (about 3 cups): Calories 590 (Calories from Fat 440) Fat 49g (Saturated 10g) Cholesterol 230mg Sodium 640mg Carbohydrate 12g (Dietary Fiber 4g) Protein 30g % DAILY VALUE: Vitamin A 16% Vitamin C 36% Calcium 10% Iron 14% DIET EXCHANGES: 4 High-Fat Meat 2 Vegetable 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cobb Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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