Description
A recipe for Pickled Beet "Cobb" Salad

Ingredients

• 4 cups packed shredded romaine lettuce
  
• 1 cup diced cooked chicken or turkey breast
  
• 3/4 cup sliced pickled beets, drained
  
• 1/3 cup cooked, crumbled bacon or real bacon bits
  
• 1/3 cup shredded Cheddar cheese or crumbled blue cheese
  
• 1 hard-cooked egg, chopped
  
• 1/3 cup vinaigrette or Caesar salad dressing
  
• Garlic croutons (optional)

Preparation
1. Divide lettuce evenly among 4 individual serving plates or bowls. Arrange diced chicken in row down center of lettuce. Arrange beets in rows on each side of chicken. Top with bacon, cheese and egg.

2. Cover and refrigerate up to 4 hours, if desired. To serve, drizzle with dressing and top with croutons, if desired.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available