Cobb Salad

The differences between Canada and the USA are many but one area where they KICK BUTT is bleu cheese (or Roquefort as it's sometimes called). I'm not talking about the real kind that you serve with wine cause I'm pretty sure France would be the winner in that category. I'm talking about the cheap-o stuff. The stuff you dunk your hot wings into. Yep, the dressing.

A fabulous entree that is on almost every menu in the states and is never found in Canada is the Cobb Salad. I love this salad because sometimes it has bleu cheese crumbled on it, but I also love to order bleu cheese dressing to pour on top a well. So what if my salad ends up having 25 grams of fat? It's worth it.

• Chicken or Ham (optional)
• Eggs
• Bacon
• Bleu Cheese
• Avocado (or guacamole if it's winter)
• Tomato
• Mixed Greens

Hard boil the eggs, set in fridge to cool. Poach or grill the chicken. Usually I make this with leftover chicken. Fry the bacon until crisp and then crumble. Dice the avocado and tomato. Keep all ingredients separate.

In the serving dish place the mixed greens on the bottom. Then layer in stripes across the top the chicken, tomato, bacon, avocado, egg and bleu cheese. Serve with bleu cheese dressing on the side and fresh cracked pepper.

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