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Cobb Salad
Cobb salad is great for making ahead, and with such flavour-packed ingredients, very little seasoning is required. Plus, it’s easy to adjust the ingredients to what you have on hand and what your family loves. For a dairy-free version, swap out the blue cheese for chopped mushrooms, almonds or pistachios.
August 6th, 2013
Recipe by LeeAnne Wright From the print edition, Summer 2013
Servings
Makes 8 ServingsCook Time
Total time: 30 MinutesIngredients
- 4 tbsp sherry vinegar or red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp minced garlic
- 4 tbsp extra-virgin olive oil
- 2 tbsp finely chopped chives
- 6 cups loosely packed baby kale or chopped iceberg lettuce
- 2 cups shredded cooked turkey or chicken
- 1 cup diced ham
- 1 avocado, peeled and sliced
- 2 beefsteak tomatoes, cored and diced
- 2 hard-boiled eggs, sliced
- ¼ cup crumbled blue cheese or shredded cheddar cheese
Directions
To make dressing, in a small bowl, whisk together sherry or red wine vinegar, Dijon mustard, garlic, olive oil and chives. Set aside.
Place kale or lettuce in a serving bowl and top with each of the remaining ingredients, lining them up side-by-side. If not serving immediately, cover and refrigerate for up to 24 hours. Drizzle dressing over entire salad.
Nutrients Per Serving
276 calories, 19 g fat, 110 mg calcium, 491 mg sodium, 15 g carbohydrates, 3 g fibre, 12 g protein. Excellent source of vitamins A, C and K, and manganese; source of fibre, calcium, iron and omega-6.
Photography by Colleen Nicholson
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