COBB SALAD WITH BLUE CHEESE DRESSING
Provided by Ree Drummond : Food Network
Categories appetizer
Time 11h20m
Yield 8 servings
Number Of Ingredients 27
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 salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Cut the Perfect Grilled Chicken into chunks and arrange in a pile on the lettuce. 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.
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
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
The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.
Provided by CountryLady
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE DRESSING: Combine all ingredients, except oils& blend well.
- Combine olive oil& salad oil in a separate bowl& mix well.
- Add to other ingredients& mix well.
- Cover& refrigerate until using.
- It keeps well for 6 weeks but be sure to blend well again just before using.
- PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
- Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
- Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
- Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
- Cut the hard boiled eggs into quarters and arrange on the plates.
- Drizzle dressing over the salad, sprinkle with the roquefort& chives.
Nutrition Facts : Calories 865.5, Fat 77.4, SaturatedFat 13.4, Cholesterol 199.1, Sodium 1312, Carbohydrate 17.3, Fiber 10.7, Sugar 5.1, Protein 29.3
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
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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