Cobb Salad
2 heads romaine lettuce, roughly torn
1/2 avocado, diced
8 cherry tomatoes, halved or quartered
2 eggs, hardboiled and quartered
1 ear corn, grilled and kernels sliced
1 chicken breast, grilled and chopped
4 strips bacon, cooked and crumbled
chives, thinly sliced for garnish
Green Goddess Dressing
1/2 avocado, diced
1/4 cup nonfat greek yogurt
2 tbs fresh lemon juice
1/4 cup each champagne vinegar and AVOO
2 cloves garlic, minced
1/4 cup each fresh basil, tarragon, italian parsley
salt and pepper to tasteTo make dressing, combine all ingredients in a food processor and puree until smooth. If dressing is too thick, it can be thinned to desired consistency with water or olive oil, adding in 1/2 teaspoon increments. To assemble salad, arrange lettuce on plate and top with avocado, tomatoes, eggs, corn, chicken, and crumbed bacon. Garnish with chives to your liking. Serve with the Green Goddess dressing on the side for dipping, and a good loaf of bread.

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