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Cobb Salad

on April 29, 2010 · 1 Comment

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This was inspired by a bunch of leftovers in my refrigerator that I didn’t know what to do with.  Plus we were in need of some greenery. So, I used what I had on hand to make my version of a Cobb Chef Salad. You can add anything you like.

If you have been following me long, you know I don’t really go by a strict recipe, I kind of wing it. So below I will just list the ingredients and you determine the quantity. If you really like an ingredient, add more of it. (For example, I used cucumber, green onions, and shredded cheddar to fill in for other ingredients I didn’t have.)

Cobb Salad
 
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Ingredients
Cobb Salad
  • 1 head romaine lettuce, washed and torn (or favorite kind)
  • Hard boiled eggs, diced
  • Bacon, crumbled
  • Fresh herbs (your choice)
  • Diced cooked turkey or chicken
  • Avocados, diced (see how on my avocado tutorial)
  • Tomatoes, chopped
  • Blue cheese, crumbled
  • Dressing – creamy blue cheese or a vinaigrette does well
Blue Cheese Vinaigrette from What’s Cooking America
  • ¼ cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon coarse salt
  • ½ teaspoon coarsely ground black pepper
  • ⅓ cup extra-virgin olive oil
Instructions
For the Salad
  1. Arrange salad ingredients according to your preference.
For the Dressing
  1. In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
3.4.3174

 

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

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Comments

  1. Terraria February 3, 2023 at 4:08 am

    I made Cobb Salad yesterday it was really tasty and full of nutrients.

    Reply

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