Cobb Salad Recipe
Created by Ruth Paget
I
ate Californian Cobb salads all the time when I went out to diners in Detroit like
Syros, the Econ, and Nemos for lunch with my mom on the weekend. I loved having a working mom who had her own
money.
You
will need a large serving bowl for my jumbled salad.
Serves
4
Ingredients:
-1
head washed and drained iceberg lettuce
-1
(4-ounce) can California black olives
-1/2
cup crumbled blue cheese like Maytag blue
-1/2
cup chopped chicken
-1/2
cup sliced Monterey Jack cheese
-1/2
cup cooked, crisp bacon
-1
cup chopped avocado
-1
cup Ranch or blue cheese dressing
Steps:
1-Tear
iceberg lettuce into small pieces and mound up in a large bowl.
2-Mix
the rest of the ingredients together except for the avocados.
3-Top
with the avocados and serve dressing on the side, so people can choose their
favorite dressing.
Tastes
great with garlic toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
