In my opinion, you cannot go wrong with a classic Cobb salad…it just can’t be beat. A Cobb salad is nice, fresh and hearty enough to be a meal in itself and I love serving it with some of my homemade ranch dressing or my homemade Caesar salad dressing.
A Cobb salad gets its name from Ty Cobb’s cousin who owned the Brown Derby back in the late 1920’s. A Cobb salad differs from a chef salad in that a Cobb salad has added bacon and tomatoes, whereas a chef salad does not. A Cobb salad usually has avocados added also but since my family is not a big fan of avocados, I do not include it in this salad.
- 2 heads leaf lettuce, rinsed and chopped (I use Romaine or Iceberg)
- 2 chicken breasts, cooked and cubed or chopped
- 4 hard-boiled eggs, sliced or chopped
- 6 slices of crispy, chopped bacon
- 8 cherry tomatoes, sliced in half
- 4 oz. Bleu cheese, Gorgonzola cheese or Roquefort cheese crumbles
- 2 T. flat leaf parsley
- 2 T. finely chopped chives
- Salt and pepper, to taste
Place the lettuce in a bowl. Arrange the other ingredients attractively across the greens. When ready to serve, add the dressing and toss the salad.
Try my other salad recipes such as: my Easy Italian Salad, the Ultimate Classic Wedge Salad recipe and last, but not least, my recipe for Southern Turnip Green Salad.
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