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Cobb Salad 4 | « Tear 1/2 head washed and weli-J drained iceberg lettuce to make? about 2 cups and 1/2 head washed? and well-drained romaine lettuce ttr make about 2 cups. Combine in larg£* salad bowl (preferably glass) with J* washed and trimmed bunch water?-* cress. Cut 2 small tomatoes intpl wedges; arrange around edge oC bowl with thin slices from 1 avocado.* Spoon 2 cups cooked and diced* chicken into center. Arange 2 quad-* tered hard-cooked eggs around* chicken. Sprinkle 1/2 lb. cooked and* crumbled bacon, 2 Tbsp. crumbled* blue cheese and 1 Tbsp. chopped^ chives over all. Serve with dressings J Makes 6 to 8 servings. ! * Lemon Dressing: In small bowl,* combine 1 cup oil, 1/3 cup lemoflJ juice, 1 minced garlic clove, 1 tsptj salt and 1/4 tsp. pepper; mix welt. Serve over salad. Summer Steak Salad 4-6 cups spinach leaves 1 lb. cooked sirloin, cut pieces l-by-l-by-1/2 inch 1 cup cooked green beans 1 cup cooked corn kernels 1 cup cherry tomatoes 1/2 cup diced green pepper 4 hard-cooked eggs 1 tsp. Dijon-style mustard 1/2 cup mayonnaise 1/2 sour cream 1/4 cup ketchup 2 T, horserdish, drained 1tsp. poppy seeds Freshly ground black pepper toj taste ► | i
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