Chopped Cobb Rice Salad

15 Minutes
Continental
Serves: 4
Chopped Cobb Rice Salad

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.

Made with

Authentic Basmati Rice

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

  1. Cook rice according to package directions. Uncover rice and let cool slightly.
  2. 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.
  3. In a medium skillet cook bacon over medium heat until crisp. Drain on paper towels.
  4. 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.
  5. In a serving bowl, toss together rice, romaine, tomatoes, avocado, eggs, crumbled bacon and dressing to taste.