MEXICAN COBB SALAD 
Mix well:

2/3 c. sour cream
1 can chopped green chilies, undrained
1/4 c. chopped fresh cilantro
2 tbsp. fresh lime juice
1/2 tsp. fresh ground pepper
1/2 tsp. red pepper sauce
1/4 tsp. salt

Layer in large glass bowl:

Shredded romaine lettuce
1 can red kidney beans, drained & rinsed
1 c. shredded Monterey Jack
1 lg. tomato, diced

Pour dressing on top of the lettuce, beans, cheese and tomato layers.

Diced cooked chicken
1 avocado, sliced
1 lg. tomato, diced
1/4 c. minced green onion
1 1/2 c. diced jicama
6 slices bacon, cooked & crumbled

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