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Tossed Cobb Salad Recipes
How about whipping up a nice cool and crunchy salad from leftover veggies It is loaded with all delicious and nutritious ingredients which you are sure to have in your refrigerator as leftovers and might have even thought of throwing away. Here is one this
Famous Cobb Salad
MAKING 1 In a large bowl add first 3 ingredients to toss well. 2 Use 4 individual salad plates to divide the salad greens evenly. 3 Place the chicken over salad greens. 4 Place tomato avocado and egg slices over salads. 5 Sprinkle 2 teaspoons cheese over each
MAKING 1. In a medium sized bowl combine all the ingredients for the dressing and mix well. 2. Clingwrap and refrigerate. 3. Chop egg white and egg yolk seperately and keep aside for garnish. 4. In a large salad bowl place iceberg romaine and chicory leaves
MAKING 1 In a salad bowl assemble salad by putting lettuce romaine and chicory in it. 2 Put the tomato and avocado around edge of bowl. 3 Heap chicken in center and sprinkle bacon. 4 Now cut egg white and yolk separately then sprinkle with chives on top of
MAKING 1 Take a salad bowl and place the lettuce. 2 Add tomatoes eggs chicken bacon and cheese over the lettuce leaf. 3 Add wedges of avocado and sprinkle the salad with chives. SERVING 4 Toss the salad with Brown Derby dressing and serve.
Iceberg lettuce blue cheese and red wine vinegar are all super foods that are in this classic recipe. Fact Iceberg lettuce contains dietary fibers along with Omega fatty acid which helps with overall good health. Place iceberg lettuce into a large bowl and top
MAKING 1. In a medium sized bowl combine all the ingredients apart from dressing and mix well. 2. Drizzle dressing and toss gently. SERVING 3. Serve chilled or at room temperature.
Smoked Gouda and Turkey Cobb Salad
1. Place eggs in a small saucepan with water to cover bring to boiling over high heat reduce heat and simmer 10 minutes. Drain eggs then add ice water to pot to chill eggs. 2. Warm bacon according to microwave instructions on package and tear into pieces. 3.