I received this Cobb Salad as a fresh meal* for our Freezer Club this week. It is colorful, complex in flavor and texture, and a crowd-pleaser. Hope you enjoy this easy and healthy recipe!
*In case you’re wondering about the “fresh meal” concept…each round of Freezer Club, we try to have one person prepare a fresh (not frozen) meal so we can eat it right away. We’ve made lots of different salads and this Chicken Penne Pasta with Asparagus and Peppers as a fresh meal, as well. These allow for more variety in our monthly menu.
Here’s how we deliver our fresh meal to our Freezer Club friends:
Cobb Salad
From: adapted from Ellie Krieger’s recipe on www.foodnetwork.com
Serves: 4-6
For the dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
8 cups mixed greens coarsely chopped
1 c. grape tomatoes, cut in half
2 hard-boiled eggs, chopped (Could sub sliced chicken breasts and/or ham)
1/2 cup grated carrot
1/2 cup chopped broccoli
2 chicken breasts, seasoned, grilled, and chopped
2 slices bacon, baked and crumbled OR 1 cup diced ham
1/2 avocado, diced (optional)
1/2 cup crumbled feta, Blue cheese, or shredded cheddar (about 2 ounces)
In a small jar with lid, shake together all of the dressing ingredients and set aside. When ready to serve, in a large bowl toss the
greens with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Scatter the rest of the ingredients on top in a
colorful array. Drizzle with the remaining dressing on top and serve.
