COBB SALAD WITH BROWN DERBY FRENCH DRESSING
A great main dish salad recipe that has a pleasing presentation. Serve with crusty bread for a filling meal.
Provided by Peach822
Categories Salad
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
- Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 11.6 g, Cholesterol 155.4 mg, Fat 44.5 g, Fiber 2.2 g, Protein 23.3 g, SaturatedFat 10.3 g, Sodium 1655.5 mg, Sugar 4.7 g
COBB SALAD WITH BROWN DERBY DRESSING
I was served this salad on my honeymoon. The ingredients are all minced very fine, then they are tossed with the dressing at the last minute. I love it. It's perfect as a light lunch or dinner all by itself on a very hot summer day.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Chop all the greens very, very fine (almost minced).
- Arrange in rows in a chilled salad bowl.
- Cut the tomatoes in half, seed, and chop very fine.
- Fine dice the turkey, avocado, eggs and bacon.
- Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
- Sprinkle with the chives.
- Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
- Serve with fresh french bread.
- FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
- Slowly, with the machine running, add the oil and blend well.
- Keep refrigerated.
- *NOTE:This dish should be kept chilled, and served as chilled as possible.
Nutrition Facts : Calories 832.4, Fat 56.7, SaturatedFat 16.1, Cholesterol 352.4, Sodium 3360.1, Carbohydrate 31.2, Fiber 13.5, Sugar 12.4, Protein 55
COBB SALAD WITH BLUE CHEESE DRESSING
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
- For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
- Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
- For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
- Drizzle the blue cheese dressing all over the salad and serve.
COBB SALAD WITH HAM AND HOMEMADE DRESSING
This is a great way to utilize leftover ham to change it up into a completely different meal. It's also a great way to clean out the fridge with things that need using up. Ham and blue cheese both have a salty flavor so I chose to leave bacon out, but feel free to add it if you wish.
Provided by Soup Loving Nicole
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
- Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
- Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.
Nutrition Facts : Calories 1214.5 calories, Carbohydrate 26.1 g, Cholesterol 294 mg, Fat 108.8 g, Fiber 10.7 g, Protein 37.4 g, SaturatedFat 25.2 g, Sodium 2656.7 mg, Sugar 9.2 g
COBB SALAD WITH BUTTERMILK RANCH DRESSING
Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium
MINI COBB SALAD WITH AVOCADO DRESSING
Whether you're counting calories or not, using turkey-style bacon and less blue cheese is a simple way to reduce the calories and fat in this classic main course salad. Topped off with a refreshing avocado dressing, this salad is sure to please!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
- Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 11.7 g, Cholesterol 265.3 mg, Fat 33.8 g, Fiber 5.9 g, Protein 32.9 g, SaturatedFat 9.2 g, Sodium 687.6 mg, Sugar 4.1 g
SALMON COBB SALAD IN CREAMY DILL DRESSING
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
- In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.
COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
- Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
- Soak the bread with the milk.
- Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
- On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
- Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
- For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
- Slice the meat loaf and serve with the spinach salad.
PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING
Provided by Amanda Freitag
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
- Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
- Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
- In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.
COBB SALAD AND BACON BUTTERMILK DRESSING
Provided by Nancy Fuller
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
- Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.
COBB SALAD WITH PICKLED BEETS, EGGS, AND SPICY SWEET MUSTARD DRESSING
Steps:
- Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
- Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
- Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.
GRILLED BEEF COBB SALAD WITH PROSCIUTTO AND GRILLED LEMON-ROASTED GARLIC DRESSING AND GRILLED GARLIC BREAD
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 21
Steps:
- Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice.
- Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste.
- Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives.
GREEN GODDESS DRESSING FOR SOUTHWESTERN COBB SALAD
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.
COBB SALAD WITH CHILI-LIME DRESSING
Spice up dinner tonight with a hearty salad that's got something in it for everyone! I made this cobb salad recipe for a party, and it was a huge hit. Hot sauce gives it a little kick, while cilantro and avocado cool things off. -Mary Meek, Toledo, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the first seven ingredients in a food processor; cover and process until blended. Chill until serving., In a large bowl, layer the salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing.
Nutrition Facts : Calories 240 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 6g fiber), Protein 16g protein.
COBB SALAD WITH CUCUMBER-RANCH DRESSING
With a quick and creamy cucumber dressing that goes together fast, this classic Cobb makes a perfect summertime meal. Precooked chicken saves time.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- On large serving platter or in 13x9-inch (3-quart) glass baking dish, arrange salad ingredients in rows or if desired, arrange individual salads on lettuce-lined plates.
- In medium bowl, mix dressing ingredients. Serve dressing with salad or spoon dressing over individual salads.
Nutrition Facts : Calories 460, Carbohydrate 9 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g
CHICKEN COBB SALAD WITH AVOCADO DRESSING
This is based on Smoked Chicken Cobb Salad from the Cooking Light Best Ever Slim-Down Recipes book. To simplify it, I modified it to remove the smoking of the chicken. This is quite a tasty salad. I love all the different flavors. I used a large clove of garlic in the dressing and it had a good bite. The avocado I used was about 1 cup diced.
Provided by GibbyLou
Categories Salad Dressings
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
- To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
- Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.
ALLEGEDLY ORIGINAL COBB SALAD DRESSING
Avocado, tomato, thick bacon slices crumbled, hard-boiled egg wedges, leafy lettuce, gorgonzola, am I forgetting anything? I LOVE Cobb Salad!!! Let's eat!
Provided by GinnyP
Categories Salad Dressings
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Whisk egg yolks vigorously until they turn pale yellow.
- Slowly incorporate oil to form an emulsion.
- Add remaining ingredients and season with salt and pepper.
MEXICAN COBB SALAD WITH CHIPOTLE-HERB DRESSING
Steps:
- 1. For dressing, in a small bowl whisk together oil, cilantro, marjoram, lime juice, vinegar, chipotle peppers, and salt. Set aside. 2. Arrange lettuce on a very large platter. In a large bowl combine chicken, onion, and 1/4 cup dressing. Toss to coat. Arrange chicken mixture, black beans, avocado, tomatoes, and corn in rows atop lettuce on platter. Sprinkle with chives; drizzle the remaining dressing. Serve with lime wedges. Makes 8 servings. *HANDLING HOT CHILE PEPPERS: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done. **TIP: For quick cooked chicken, purchase a deli-roasted chicken. Remove the meat and shred enough chicken to make 4 cups. ***TO COOK CORN: For fresh corn, remove the husks and silks from 2 fresh ears of corn. Rinse. Cook, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until kernels are tender. Submerse in ice water to cool quickly; drain well. Carefully cut corn off the cobs. For frozen corn, cook 1 cup corn according to package directions. MAKE AHEAD: Prepare salad as directed, except toss avocado gently with 1 tablespoon lime juice to prevent browning; do not drizzle with dressing. Cover and chill salad and dressing for up to 4 hours. Serve salad as directed. Per serving: 323 cal., 17 g total fat (2 g sat. fat), 62 mg chol., 701 mg sodium, 20 g carbo., 6 g dietary fiber, 25 g protein.
COBB SALAD WITH CHILI-LIME DRESSING
Steps:
- Place the first seven ingredients in a food processor; cover and process until blended. Chill until serving. In a large bowl, layer the salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing. Yield: 8 servings.
AUTUMN COBB SALAD WITH SMOKY PAPRIKA DRESSING
Yield 4
Number Of Ingredients 21
Steps:
- Instructions Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool. For the dressing: In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside. First shred the lettuce finely and lay down on the platter. Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.
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