Best Cobb Salad With Maple Pork Recipes

BARBECUE PORK COBB SALAD

Barbecue Pork Cobb Salad image

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories Dinner Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Steps:

In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Pulled Pork Cobb Salad with BBQ Ranch Dressing image

Provided by Amanda Freitag

Categories main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 32

Ingredients

4 hearts romaine lettuce, chopped
1 cup BBQ Ranch Dressing, recipe follows
2 cups corn bread croutons
2 cups cherry tomatoes, halved or quartered depending on size
1 cup shredded Cheddar
1 cup frozen corn kernels, thawed
1 cup sliced hearts of palm
1 avocado, peeled and diced
1 pound Pulled Pork, recipe follows
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne
One 5-pound boneless pork butt
2 cups chicken stock
1 navel orange, halved
2 cups mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/4 cup BBQ sauce
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1 clove garlic, finely chopped
Salt

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

Cobb Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

8 ounces slab bacon, diced, or thinly sliced
1 ripe Hass avocado
Juice of 1/2 lemon
1/2 head romaine, washed and torn into small pieces
2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced
2 large vine-ripened tomatoes, cored and diced
1 head Bibb lettuce, washed and torn into small pieces
2 hard cooked eggs, peeled and chopped
4 scallions, whites and several inches of green, cut on an angle in very thin slices
1 medium bunch watercress, stemmed, and coarsely chopped
Basic Vinaigrette, recipe follows
4 ounces blue cheese, crumbled
Freshly ground black pepper
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.