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Tex-Mex Cobb Salad

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"Nearly all of the measurements are purposely imprecise; use more or less, as desired, arranged in rows."

List of Ingredients

◦ � head iceberg lettuce, coarsely chopped
◦ 3 to 4 cups bite-size pieces cooked chicken
◦ 4 or 5 hard-boiled eggs, sliced or quartered lengthwise
◦ 3 medium tomatoes, cut into 6 or 8 wedges each
◦ 1 or 2 ripe avocados, peeled, pitted, and diced
◦ 2 cups corn kernels, cooked, drained, and blotted dry
◦ 1 can (16 ounces) black beans, drained and rinsed
◦ 1 to 2 cups finely diced pepper jack or Monterey Jack cheese
◦ � cup halved black olives
◦ Several slices crisp-cooked bacon, crumbled (optional)
◦ 2 cups Barbecue Ranch Dressing (recipe follows)



Recipe

On a large platter, arrange the lettuce in a single row down the center.

Arrange the chicken, eggs, tomatoes, avocados, corn, and black beans in rows on each side. (If using a round platter, pile lettuce in the center and arrange the other ingredients in concentric circles around it.)

Top with the cheese, olives, and bacon, if using.
Serve the dressing on the side.

Makes 4 to 5 servings






❧ Barbecue Ranch Dressing:

◦ 1 � cups thick ranch dressing
◦ 1 � tablespoons mild barbecue sauce
◦ � cup finely chopped dill pickle
◦ 3 tablespoons minced pickled jalape�o slices
◦ 2 tablespoons chopped fresh Italian parsley
◦ Sour cream, as needed

Combine all the ingredients in a small bowl and stir to blend. To thin, add pickle juice or water, � teaspoon at a time. Stir. To thicken, add 1 to 2 tablespoons of sour cream. Stir.
Cover and refrigerate.

Makes about 3 cups