Cobb Salad
Rapid Egg Cooker
$19.99
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Ingredients
Dressing
- 3⁄4 cup canola oil
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
1 tablespoon lemon juice
¾ teaspoon mustard
½ teaspoon Worcestershire sauce
- 1 clove garlic, minced
- Salt and pepper, to taste
Salad
- 1⁄2 head iceberg lettuce, shredded
- 1⁄2 head romaine lettuce, chopped
- 2 ounces blue cheese crumbles
- 6 strips bacon, cooked and chopped
- 3 hard-boiled eggs, peeled and cut
- 2 medium tomatoes
- 1 chicken breast, cooked
- Salt and pepper, to taste
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Instructions
Use the Egg Cooker to hard-boil the three eggs. Start by piercing the larger end of each egg using the Pin attached to the Measuring Cup.
Fill the Measuring Cup with water to the “Hard” line and pour it onto the Heating Plate. Place the Boiling Tray on the Heating Plate and place eggs in grooves, making sure holes in the eggs are pointed upwards.
Cover with the Lid and press the Power Button to begin cooking.
A chime will sound to indicate that the eggs are ready. Use tongs to remove eggs immediately to prevent overcooking.
Place boiled eggs in a bowl of ice water for 15 minutes. When ready to add to salad, peel eggs and slice them in half lengthwise.
Combine all ingredients for the dressing in a blender. Purée until smooth.
In a large serving bowl, combine iceberg and romaine. Add bleu cheese, bacon, eggs, tomato, and chicken on top.
Drizzle with dressing and season with salt and pepper. Use tongs to mix until fully coated.
Serve and enjoy this protein-packed light lunch!
