Easy Cobb Salad

This California classic has been enjoyed since 1937, when it was created in the Brown Derby restaurant.

6 slices fully cooked, ready-to-serve bacon

2 bags (5 ounces each) mixed baby greens (about 16 cups loosely packed)

1 pint red or yellow cherry or grape tomatoes, each cut in half

2 cups corn kernels cut from cobs (about 4 ears)

2 cups (1⁄2-inch cubes) skinless cooked chicken meat (about 10 ounces)

1⁄2 English (seedless) cucumber, unpeeled, cut into 1⁄4-inch pieces

3 ounces blue cheese, crumbled (3⁄4 cup) 1⁄3 cup Tomato Vinaigrette) or bottled vinaigrette salad dressing

• Heat bacon in microwave oven as label directs; cool slightly, then coarsely chop.
• Line deep large platter with baby greens. Arrange cherry tomatoes, corn, chicken, cucumber, blue cheese, and bacon in striped pattern over greens.

Serve with Tomato Vinaigrette or favorite dressing.

Makes 6 main-dish servings.

Prep: 25 minutes