Cobb Salad

Platter makes it look nice, but mixing it up in a bowl works just as well.

Like many salads and baked potatoes, these dishes can be as healthy as you need or as decadent as you desire. Most Cobb salads require the addition of meats (chicken, turkey, or bacon), but I’ve always felt like that took away from the other awesome ingredients you could use. It might not be exactly what you would find at the Brown Derby Restaurant, but you will still be happy with the flavor.

SOFTWARE

·       1/4 c extra virgin olive oil

·       2 T. balsamic vinegar

·       1/2 t. oregano, dried

·       1/2 t. basil, dried

·       1/2 t. dill week, dried

·       Salt and pepper to taste

·       8 oz. Romaine lettuce, chopped

·       2 eggs, hard boiled, diced

·       12 oz. artichoke hearts, marinated, quartered

·       8 oz. roasted red peppers, marinated, cut into strips

·       1/2 English cucumber, diced

·       1 avcoado, ripe, cut in half then into slices

·       3 oz. feta cheese, crumbled

·       3 oz. black or Kalamata olives, whole or sliced

METHOD

1.       In a small bowl or jar, mix the oil, vinegar, oregano, basil, dill weed, salt, and pepper until well incorporated. Set aside.

2.       On a platter, spread out the lettuce. Place the eggs, artichoke hearts, red peppers, cucumber, and avocado on top of the lettuce in long rows.

3.       Sprinkle the feta and olives across the top.

4.       Drizzle the dressing over the entire dish.

5.       Serve immediately.

6.       Enjoy.

VARIANTS

You can also make this in a large bowl, but the platter looks fancier. Don’t like any of the ingredients? Change them out for something you do like, but try to keep it to five ingredients on top of the lettuce. So many things can add salt (it is sneaky like that), so be careful about what you add.