Colonial Cobb Salad Recipes

COBB SALAD

Cobb Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 slices bacon, cut in half
1 ripe avocado, split, pitted and diced
2 ripe tomatoes, diced
2 hard-cooked eggs, chopped
Kosher salt and freshly ground black pepper
8 cups mesclun greens
2 cups shredded cooked chicken
1/2 cup Blue Cheese Dressing, homemade, recipe follows
1 cup mayonnaise
1/2 cup crumbled Maytag or other blue cheese (about 3 ounces)
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

Spread the bacon out on a paper towel on a microwave-safe plate. Cover with another piece of paper towel, cook at full power in the microwave until crisp, 3 to 4 minutes. Cool.
Meanwhile, in a large salad bowl, layer the avocado, tomato and eggs, seasoning them with salt and pepper as you go. Top with the mesclun greens, then scatter the chicken on top. Crumble the bacon over the salad. Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together. Serve.
Whisk together the mayonnaise, 1/4 cup of the blue cheese, the half-and-half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper. Use now or store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 136 calorie, Fat 14 grams, SaturatedFat 4 grams, Carbohydrate 1 grams, Protein 2 grams

COLONIAL COBB SALAD

Colonial Cobb Salad image

Provided by Food Network

Yield 6 Servings

Number Of Ingredients 7

Ingredients

½ cup crumbled blue cheese
½ cup dried cranberries
¾ cup Hidden Valley® Original Ranch® Dressing or Hidden Valley® Original Ranch® Dressing
1 cup cubed, cooked chicken or turkey
1 cup glazed pecans halved
4 strips crisp-cooked bacon
6 cups iceberg and Romaine lettuces

Steps:

1. In a large bowl, toss the lettuces, chicken, cranberries, pecans and blue cheese together with the dressing, until lightly coated.
2. Garnish with the bacon and serve.

THE ORIGINAL COBB SALAD

The Original Cobb Salad image

Provided by Food Network

Number Of Ingredients 17

Ingredients

2 chicken breasts, cooked and finely diced
1-ounce iceberg lettuce, washed and chopped
1-ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste, recipe follows
2 egg yolks*
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

Steps:

Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.;
Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
Yield: 12 servings
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

COBB SALAD

Cobb Salad image

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Provided by Bill

Categories Salad

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Steps:

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g

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