COBB POTATO SALAD
Soooooo good! Dressing is great, toppings are de-lish... What's not to love?!
Provided by Linda BONWILL
Categories Potato Salads
Time 45m
Number Of Ingredients 14
Steps:
- 1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
- 2. In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss.
- 3. Gently add salad to clean bowl for cleaner presentation. Chill while preparing toppings. Note: I like adding about 1/4 cup fresh chopped parsley to mayonnaise mixture.
- 4. Prepare topping ingredients. Remove salad from frige and layer toppings accordingly from order listed above (or to your preference.) Chill for at least 4 hours before serving. Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. Salad can be made day before, adding toppings next day. Stir well before adding toppings.
COBB SALAD
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
Steps:
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
COBB POTATO SALAD
Potatoes, vegetables and bacon tossed together - a cheesy salad fit for meal accompaniment at any fall gathering.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
- In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours.
- In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
- To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Fat 4, Fiber 6 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
POTATO COBB SALAD
From Southern Living. This has a beautiful presentation! I sometimes scale the amounts way back to serve just me :) Great lunch salad too! I love having the starchy carbs in there! I also use just plain old red potatoes for this a lot of the time. Also, I usually cube potatoes before boiling. Also, I very rarely peel them because I love all the nutrients in the peel! Since I don't like raw tomatoes, I will leave them out. Sometimes I will sub sun-dried in their place! Prep-time does not include cooling time for potatoes, and cook time is assembly time.
Provided by SarahBeth
Categories < 60 Mins
Time 1h
Yield 1 salad, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
- Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
- Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
- Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
- Sprinkle with pepper. Serve with remaining dressing.
COBB SALAD
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
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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