Green goddess Cobb salad from Bon Appétit Magazine, April 2015 (page 115)

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Notes about this recipe

  • Barb_N on July 05, 2017

    An attractive and delicious reset after a long weekend of grilled meats. Very adaptable- I followed the recipe for the dressing as written. I skipped the guanciale and onion and subbed roast turkey breast for the chicken, slipped in some grilled squash and eggplant and radishes for crunch. I worried there would not be enough dressing but a tiny spoonful per serving suffices, and there is a lot left over. Served 5 amply.

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