Cobb Salad Sandwich Recipe Recipes Recipe For Shrimp

COBB SALAD

Cobb Salad image

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

Ingredients

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

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

SHRIMP COBB SALAD

Shrimp Cobb Salad image

This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
DRESSING:
1/4 cup mayonnaise
2 tablespoons crumbled Gorgonzola cheese
1 tablespoon water
1/2 teaspoon dried parsley flakes
1/4 teaspoon white wine vinegar
SALAD:
4 cups spring mix salad greens
1 medium ripe avocado, peeled and cut into wedges
4 pieces bacon strips, cooked and chopped
2 hard-cooked large eggs, sliced
1 medium tomato, sliced
1/4 cup slices red onion

Steps:

Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.

SHRIMP SALAD SANDWICH

Shrimp Salad Sandwich image

Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two.

Provided by Janet A. Zimmerman

Categories Lunch Dinner Sandwiches Salad

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

1 teaspoon kosher salt
12 ounces small or medium raw shrimp , peeled and deveined
1 1/2 teaspoons Old Bay seasoning, divided
2 teaspoons lemon juice, or more to taste
1/3 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 to 2 ribs celery, chopped
1 to 2 scallions, chopped, about 1/3 cup
2 sandwich rolls, hoagie rolls , or large hamburger buns, split and toasted
3/4 cup shredded iceberg or romaine lettuce (shredded)

Steps:

Gather the ingredients.
Add the kosher salt to a quart or so of water in a medium pot.
Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.
Drain, rinse briefly under cool water, and pat dry.
Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice .
Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
Serve on toasted rolls or buns with shredded lettuce.

Nutrition Facts : Calories 607 kcal, Carbohydrate 45 g, Cholesterol 229 mg, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, Sodium 2768 mg, Sugar 4 g, Fat 33 g, ServingSize 2 sandwiches (2 servings), UnsaturatedFat 0 g

GRILLED SHRIMP COBB SALAD

Grilled Shrimp Cobb Salad image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound jumbo shrimp, peeled and deveined
4 tablespoons (1/2 stick) butter, melted
2 cloves garlic, minced
1 cup mayonnaise
3/4 cup buttermilk
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
2 dashes Jamaican hot pepper sauce, preferably Pickapeppa
Kosher salt and freshly ground black pepper
2 heads romaine, leaves separated
2 large hard-boiled eggs, crumbled
4 slices cooked bacon, crumbled

Steps:

Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
Preheat a grill or grill pan to medium-high heat.
Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.

COBB SALAD CLUB SANDWICH

Cobb Salad Club Sandwich image

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

Ingredients

3 tablespoons butter, softened
3 slices rustic Italian bread
3 slices cheddar or provolone cheese
2 pieces leaf lettuce
3 slices tomato
7 thin slices deli smoked peppered turkey breast
1/2 medium ripe avocado, peeled and sliced
3 tablespoons blue cheese spread
7 thin slices deli oven-roasted chicken
7 thin slices deli ham
5 crisp cooked bacon strips
1 hard-boiled large egg, sliced

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.