Greek Cobb Salad

Before finding a Cobb-style salad recipe in the September '09 Chatelaine magazine, I had never eaten a Cobb salad but had heard great things about them. I made a few changes to the original recipe in Chatelaine because I found the dressing extremely salty and I prefer eating feta instead of blue cheese. I also added some black olives to my recipes too.

Instead of the dressing given in the original recipe, I used a Greek salad dressing that my Mom has used for many years and has always gotten rave reviews. Here's what I came up with ...

4 cups chopped iceberge and/or head lettuce

4 slices of bacon, cooked and crumbled

4 hard-boiled eggs, peeled and quartered

2 tomatoes, coarsely chopped

1 avocado, pitted, cored and cubed

1/2 cup feta cheese, crumbled

1/2 cup black olives, pitted and halved (optional)

2 tbsp minced fresh green onions or chives

Dressing:

1 tbsp red wine vinegar
2 tsp lemon juice
1 garlic clove, minced
¼ tsp salt
½ tsp oregano
1/8 tsp pepper
¼ cup olive oil

Dressing: Combine ingredients and shake well. Allow dressing to sit for 1 hour. Refrigerate remaining dressing.

Salad: Cover small platter, pie plate or shallow salad bowl with lettuce. In rows, arrange bacon, eggs, tomatoes, avocado, feta and olives over lettuce. Scatter green onions/chives over top. Serve with dressing.

Tip 1: To quickly ripen an avocado, place it in a paper bag. Fold up the bag and let sit overnight.

Tip 2: Use this Greek Salad dressing to marinate pork and chicken.