Cobb Salad

The Cobb Salad is one of my favorite salads. This arranged salad, with its sheer number of topping choices, makes it a hearty lunch or dinner rather then a side salad. Colorful and protein packed with chicken, hard boiled eggs and bacon. Don’t let the many ingredients in this salad scare you, they can all be prepared in advance and tucked away in the refrigerator until you are ready to assemble. Then it is just a matter of adding the lettuce to a plate and topping with the ingredients listed below. You don’t have to line all the ingredients up as I did, but it is a fun and pretty way to serve it. Drizzle on your favorite vinaigrette and you are ready to entertain.

Cobb Salad Recipe
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2 cups lettuce or romaine chopped – can use Spring mix or any lettuce you like
2 medium tomatoes, chopped
1/2 English (seedless/hothouse) cucumber, chopped
4 slices thick cut bacon, fried crisp and chopped
4 hard boiled eggs, chopped
6 oz (approx) blue cheese, crumbled
2 boneless/skinless chicken breasts, diced (you can use a rotisserie chicken from the supermarket)
Vinaigrette – use your favorite

Makes 2 portions
Place greens on a plate as the bed for the salad.
In neat lines, arrange the ingredients across the plate. Dress just before serving with your favorite vinaigrette

Other options:
Greens – mix in radicchio, endive, watercress or arugula
Proteins – instead of chicken, use turkey, tuna, salmon, shrimp, crab or lobster
Other vegetables – try avocado instead of the cucumbers, use black or green olives, or mixed colors of tomatoes
Blue cheese – use any blue cheese that you like. If you don’t like Blue cheese, try goat cheese, sharp cheese, Monterrey Jack
Hard boiled eggs – you don’t have to chop them, try quarters or slices