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
COBB SALAD CLUB SANDWICH
Can't decide whether you want a salad or a sandwich? You'll never have to choose again. With generous ingredients piled club-style high, this is a mouthwatering mashup. We affectionately call it the alpha Clobb sandwich! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.
Nutrition Facts : Calories 878 calories, Fat 58g fat (26g saturated fat), Cholesterol 285mg cholesterol, Sodium 2774mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 58g protein.
CAMP COBB SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Microwave lime for about 30 seconds to release essential oils, and set aside just long enough so that it is cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
- Preheat oven to 400 degrees F. In a large skillet with oven safe handles, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Season turkey breast and add to the bacon fat rendered in the skillet and brown on all sides. Cover and roast until it reaches an internal temperature of 160 to 165 degrees F so that during the carryover cooking (it continues to cook after removed from oven) it reaches 170 degrees F. (This is done in an effort to keep the meat from drying out.) Remove turkey to a utility platter and let rest. Leave oven on to make croutons.
- Slice the epee loaf in half lengthwise and place on a baking sheet. Pour olive oil over cut side of bread, and season with dried parsley, salt and pepper. Toast in oven for 10 to 15 minutes, or until crisp. Remove from oven and let cool.
- Place lettuce on serving dish. Arrange tomatoes, cucumbers, carrots, and mozzarella cheese wedges on top. Break or cut cooked bacon into pieces and sprinkle on top. Cut bread into small croutons and distribute evenly on salad. Slice the turkey and erve with dressing on the side.
COBB SALAD PANINI
Make and share this Cobb Salad Panini recipe from Food.com.
Provided by jovigirl
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches
Number Of Ingredients 12
Steps:
- Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.
- Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.
- Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
Nutrition Facts : Calories 942.9, Fat 65.9, SaturatedFat 22.8, Cholesterol 296.8, Sodium 1586.7, Carbohydrate 45.1, Fiber 8.8, Sugar 5.9, Protein 44.5
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