Cobb Salad

Ingredients

 8 slices bacon
 3 eggs
 1/4 cup vinegar
 Pince of salt
 1 head iceberg lettuce, shredded
 3 cups chopped, cooked chicken meat
 2 tomatoes, seeded and chopped
 1 cup Cheddar cheese, diced
 3 green onions, chopped
 1 (8 ounce) bottle Ranch-style salad dressing

Directions

Bring 2 cups water, pinch of salt and 1/4 cup white vinegar to a boil. Carefully put in eggs and let gently boil for 14 minutes.  Transfer eggs to ice water and let sit for 15 minutes. Remove from water, cool, peel and chop.
 
Cook bacon in a large skillet over medium high heat until evenly brown. Or, you can microwave the bacon until brown. Let cook and crumble into small pieces.  Set aside.  Chopped green onions and set aside.  Microwave about a cup of frozen peas for about 1 minute.  Set aside. Chop  tomatoe into small cubes and set aside. Dice cheddar cheese and set aside.

Evenly divide and arrange bacon, eggs, pease, tomatoes, cheddar cheese, and green onions in rows on top of the lettuce.

Drizzle with your favorite dressing and enjoy.        Serves 6

Optional Ingredients:

Cooked chicken
3/4 cup blue cheese, crumbled
1 avocado