The Amazing Cobb Salad – Lauren Groveman

Ingredients

• 14 to 16 cups (loosely packed) cleaned, spun dry and coarsely chopped lettuce (mix 1 large head Romaine and 1 head Iceberg)
• 4 extra-large eggs, firm-cooked and peeled, while still warm, then chopped
• 1 medium red onion, minced
• 1/4 cup chopped scallions (green onions), use the white and 1 1/2 to 2 inches of the green
• 1 large or 2 medium ripe but firm Hass avocados, peeled and diced and tossed with 1 tablespoon strained fresh lemon juice
• 2 large red bell peppers (or mix red and yellow), roasted, skinned, seeded and chopped
• 1 can (5.75 ounces) jumbo black olives, pitted, drained and chopped
• 1 1/2 cups cherry tomatoes, halved through the stem end (quartered, if large)
• 1 pound fresh beets, boiled with skins until tender, then peeled and diced, or use 1 can (15 ounces) of drained beets
• 2 cups (8 ounces) sugar snap peas, parboiled for 2 minutes, refreshed and chopped
• 8 ounces aged Mountain Gorgonzola cheese, crumbled (or use chopped Jarlsberg cheese)
• 12 ounces pre-packaged smoked bacon, fried until crisp then drained and chopped (or use diced black forest ham)
• 1 1/2 pounds cooked skinless, boneless roast turkey or chicken, diced