Chopped Cobb Rice Salad
15 Minutes
Continental
Serves: 4
A Chopped Cobb Rice Salad is sure to satisfy on a warm summer day, whether it’s as a full meal or a delicious picnic table side.
Ingredients
1 1/2 cups Royal® Basmati Rice
4 eggs
4 slices bacon
3/4 cup buttermilk
3/4 cup crumbled blue cheese, divided
2 ounces cream cheese, softened
4 teaspoons red wine vinegar
Salt and black pepper
1 romaine heart, chopped
1 cup cherry tomatoes, halved
1 large avocado, pitted and chopped
Preparation
- Cook rice according to package directions. Uncover rice and let cool slightly.
- Place eggs in a medium saucepan and cover with cool water. Place over high heat and bring water to a boil. Cover the pan, remove from the heat, and let sit for 10 minutes. Transfer to an ice water bath and let cool completely. Peel eggs and roughly chop.
- In a medium skillet cook bacon over medium heat until crisp. Drain on paper towels.
- In a blender combine buttermilk, 1/2 cup blue cheese, cream cheese, vinegar and salt and pepper. Blend until smooth. Transfer to a bowl and stir in remaining 1/4 cup blue cheese.
- In a serving bowl, toss together rice, romaine, tomatoes, avocado, eggs, crumbled bacon and dressing to taste.
