By Rosie Moore

The days are getting longer and warmer, which means it’s time to get rid of those very hot dishes we make when the weather is cold, such as chili or chicken pot pie. Yes, it’s salad time, and one of my favorites is Cobb salad. I’m going to tell you how to make it. It’s very easy and very delicious,

COBB SALAD

8 slices bacon

3 hard-boiled eggs-peeled and chopped

1 head Romaine lettuce-torn into bite-size pieces

4 c. cooked chicken

2 cups avocados

2 tomatoes

3/4 c. blue cheese

3 green onions, chopped

This recipe is for 4-6 people. I don’t like blue-cheese dressing, but you can add any dressing you like. You can make it by the traditional recipe or add your own twist. It is thought to have originated in Hollywood in 1930 at the Brown Derby restaurant and was named after the owner, Robert Howard Cobb.

Cook bacon until crisp-15-20 min. Add remaining ingredients, one on top of the other. Then eat and enjoy.

Thought for the day: You’ve got to continue to grow, or you’re just like last night’s cornbread–stale and dry.    Loretta Lynn

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