These Cobb salad recipes can be served as lunch or dinner. They also
work well for bringing to a dinner party or potluck. You can change
up your recipe how you like it also by adding something different or
taking something out you don't like.
As the history of Cobb salad goes it is said to have been created by
the Brown Derby Restaurant in Hollywood. While a chef was looking
for a midnight snack he threw a little of this and that
together until voila a Cobb salad was born.
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Cobb Salad Ingredients
Fresh baby spinach
Shredded cheddar cheese or other type
Chicken breasts, cooked and sliced
2 hard boiled eggs, sliced in quarters
avocado, cut in slices
tomatoes cut in quarters
In a serving bowl add lettuce and spinach to bottom. Sprinkle with
cheese and arrange remaining ingredients attractively in your bowl.
by Tamar (Corona Del Mar, CA, USA)
2 heads Grilled Romaine Lettuce
1 ear Corn (husk and silk removed)
1 zucchini halved lengthwise
12 jumbo shrimp/prawns (peeled and deveined)
2 red peppers
dash garlic powder
2 ripe avocados (peeled and diced into 1/2 inch pieces)
1 bunch chopped cilantro
1 cup peeled & diced jicima
2 cups tortilla strips
1/2 cup roasted pepitas (out of shell)
1/2 cup crumbled cojita or feta cheese
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoons agave or honey
sea salt and fresh ground pepper to taste
Lightly coat both heads of romaine, corn, zucchini, red peppers, and
shrimp with olive oil, dust with garlic powder, and grill until
done. Chop/dice the vegetables into 1/2" pieces.
Prepare the dressing by blending ingredients together thoroughly.
Set aside the shrimp and cheese.
In a large bowl, mix together the chopped grilled vegetables with
the remaining ingredients and the dressing.
Divide the salad onto 4 plates, and top each salad with 3 jumbo
shrimp. Sprinkle cheese on the tops of the salads.
2 cups of cooked and sliced turkey
1 large avocado sliced
2 red apples, cored and sliced
Bunch of mixed salad leaves
2 apples, cored and cut in chunks
1/2 Cup pecans, chopped
4 oz. blue cheese, crumbled
3 tablespoons apple juice
3 tablespoons natural unflavored yogurt
1 teaspoon honey
1 teaspoon mustard
2 oz of toasted pine nuts for garnish
Place all the salad items in a large bowl and gently toss
together. In a separate bowl mix all the dressing ingredients
together except the pine nuts. Pour dressing over the salad and
top with toasted pine nuts. To toast the pine nuts place a little
olive oil or non stick spray in a non stick frying pan and toast
the pine nuts for approximately 2 minutes.
Do you have cobb salad recipes to share?
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