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.
Elli’s in Salinas, California makes a great Cobb Salad as well as a pistachio-crusted grilled chicken salad.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
