Tuesday, September 27, 2011

Bringing Back a Classic: Cobb Salad

I am not sure what really prompted me to make a Cobb Salad this past Summer, I think I was just having a serious craving for one.

After the first one I made, the kids and hubby raved so much, I made it a regular on our meal plan. However, I think the home made Ranch Dressing sealed the deal. With plenty of herbs in the garden, it was fun to go out with Sissyboo and pick what I needed for the salad dressing.

If you are looking for a classic to add into your weekly menu, here is the oh so easy recipe:
6 slices bacon
3 eggs
1 Romaine lettuce, shredded
2 cups chopped, cooked and diced chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1/2 cup shredded sharp cheddar cheese

On the bottom of the salad plate, add the romaine, then evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Dressing is on the side.

Pioneer Woman's Ranch Dressing
1 clove Garlic
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
Apple Cider Vinegar (optional, To Taste)
Worcestershire Sauce, To Taste (optional)
Fresh Dill (optional, To Taste)

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

This salad makes my family, very happy! I have the picture to prove it:

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