Easy Summer Salads Series…Classic Cobb Salad

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

In the next few posts I’m going to share a few recipes for my favorites right now…

Classic Cobb Salad

This recipe is adapted from Food Network.

Ingredients for 4 salads:

8 strips of bacon, cooked and crumbled

2 scallions, sliced

24 cherry tomatoes, sliced in half (or 1 large tomato, seeded and chopped)

1 large avocado, chopped

4 hard-boiled eggs, chopped

8 ounces, cooked chicken breast or thighs, chopped

1 cup cucumber, peeled, seeded and chopped

8 ounces chopped lettuce

Dressing of choice… I like cheater homemade ranch (recipe to follow) or if you eat dairy the traditional dressing for a Cobb salad is blue cheese (recipe to follow).

  • Prep ingredients as instructed in the above ingredient list.
  • In a large bowl toss the lettuce with your dressing, season with salt and pepper and then divide evenly between 4 plates.
  • To garnish each salad, make a row of each on top of the lettuce; avocado, chicken, tomatoes, cucumber, scallions, bacon and eggs.
  • Serve immediately.

Cheater Homemade Ranch Dressing:

1/4 cup homemade mayonnaise

1 T. Penzey’s Sunny Paris Seasoning

2 T. cold water

In a small bowl combine seasoning and water and allow to set for 5 minutes.  After 5 minutes, pour reconstituted seasoning into 1/4 mayo and mix until well combined.  Chill for at least 30 minutes.

Classic Cobb Blue Cheese:

1/4 cup extra virgin olive oil

juice of 1/2 lemon

4 ounces blue cheese or Gorgonzola

In a medium bowl whisk together the olive oil and lemon juice, season with salt and pepper.  Whisk in blue cheese until well combined.

This recipe is shared at:

Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Beyond the Peel, Tastetastic Thursday, Fight Back Friday, Summer Salad Sundays

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Comments

  1. Gorgeous salad and great flavors!
    We have a seriously hot summer for many months here in AZ and this is the first year that I have been able to continue baking because we got a large “toaster” oven that we put in the garage. It works even better than a regular oven for many things because it heats up quickly and also holds the heat without fluctuating. I use the bottom of the 12″ x 12″ broiler pan for my cookie sheet and I bought a second one to use also. I wish I had done this years ago!

  2. This definitely is a classic! You can’t go wrong with avocado, chicken and bacon — ever. I love to make these kinds of salads when I have some leftover grilled or roasted chicken.

  3. Just noticed the Penzey’s spice mix. There’s a Penzey’s store near me that I just noticed that I’ve been meaning to check out! Will have to grab some of Sunny Paris mix!

  4. Yummmm that looks delicious! And I got a bunch of Penzeys spices for Christmas and I love them!

  5. easynaturalfood says:

    Cobb salads are always so satisfying! Love your blue cheese dressing too, it sounds so tasty! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

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