Teresa's Recipes
Central Valley Cobb Salad
Dive into the vibrant flavors of the Central Valley Cobb Salad, a delightful medley of fresh vegetables, succulent chicken, crispy bacon, and creamy blue cheese, all tossed in a zesty red wine vinaigrette. This salad not only satisfies your hunger but also offers a refreshing crunch, making it perfect for warm days or as a hearty lunch option. Cobb salads have a rich history dating back to the 1930s in Hollywood, where they were famously created by Bob Cobb, the owner of the Brown Derby restaurant. Each bite is a testament to culinary creativity!
Ingredients
- 6 cups, chopped Romaine lettuce
- 1 1/2 cups, diced Cooked chicken breast
- 4 slices, cooked and crumbled Bacon
- 1 cup, diced Tomatoes
- 1, diced Avocado
- 2, sliced Hard-boiled eggs
- 1/2 cup, crumbled Blue cheese
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon and eggs)
- Calories: 400
- Fat: 28g
- Carbs: 14g
- Protein: 27g
- Sodium: 650mg
- Sugar: 2g
Instructions
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, salt, and black pepper to create the vinaigrette. Set aside.
- In a large bowl, combine the chopped romaine lettuce, diced chicken, diced tomatoes, diced avocado, sliced hard-boiled eggs, crumbled blue cheese, and crumbled bacon.
- Drizzle the prepared vinaigrette over the salad and gently toss to combine all ingredients evenly.
- Serve the salad immediately, garnished with additional blue cheese and bacon if desired, and with extra vinaigrette on the side.