The Cobb Salad

We love The Cobb around here and it is an impressive salad to fix for friends b/c it looks so pretty.  You must start out with a big bowl!  You can pick and choose your items and line them up in rows as pictured.  Then make the wonderful dressing listed below!  My Cobbs usually have the following: 

I have not given measurements but I'd say it is probably about 3/4 to a cup of each ingredient:

Romaine lettuce (or Iceberg lettuce) and Spring Mix (or fresh Spinach) - Mixed together makes a good looking salad mix for a dinner party.

Green Bell Pepper

Celery

Tomatoes

Chicken Bites (cubed cooked chicken/ham/turkey)

Bacon pieces

Gorgonzola cheese (I add cheddar sometimes)

Hard Boiled Eggs

At Christmas this year, I added a little red onion just for fun!
You can really do whatever you like.  But a MUST is to use the bacon and Gorgonzola with the dressing below b/c those tastes provide the main thrust of this salad. 

The dressing is HERB VINAIGRETTE DRESSING:

1 1/3 cups olive oil
2 2/3 red wine vinegar
2 teaspoons Dijon Mustard
1 teaspoon basil
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon rosemary
1/2 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon sugar

Combine in a jar and shake well - and do NOT add the dressing until it is time to serve.  You may not need all of the dressing.  Depends on the amount of lettuce used.

Then ENJOY!

Variation of the 1905 Salad

This salad is one of the variation of a salad that we had at a Cuban restaurant called The Colombia Restaurant in St. Augustine.  Auntie M and Uncle K took us there. We loved eating there so much that we went in their gift shop and bought a cook book. We have had many recipes from that book.  The salad has been one that I fix for guests.  It takes a little bit of an extra effort, much like a Cobb, but it is so good with the dressing poured on.  I think the dressing along with the swiss cheese and ham, really makes this salad tasty.  Enjoy!  If you go to St. Augustine, you have got to try out this restaurant too.  Interesting Cuban family background of those that own the restaurant. 
 

1905 Salad

1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
2 stalks of celery, sliced
1/2 cup of Swiss cheese cut in julienne strips (I did about a cup)
1/2 cup of ham, cut in julienne strips (I did about a cup) - (may substitute turkey or shrimp)

2 teaspoons grated Parmesan cheese (or Romano)

TOSS TOGETHER ALL SALAD INGREDIENTS EXCEPT Parmesan or ROMANO CHEESE. 

D R E S S I N G:
1/2 cup white wine vinegar (I used champagne vinegar)
1/2 cup extra-virgin Spanish olive oil (I used regular olive oil)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce (I used about 1.5 teaspoons)
Salt and Pepper to taste
1 teaspoon of oregano (we used fresh herb)
2 teaspoons lemon juice 
Mix garlic, oregano, and Worcestershire sauce in a bowl.  Beat until smooth with a wire wisk.  Add olive oil, gradually beating to form an emulsion.  Stir in vinegar and lemon juice and season with salt and pepper.  Add dressing to salad and toss well.  Then add Romano cheese and toss one more time. 


Oh, we really enjoyed the salad.  This would be a great meal just to have with a baked potato or to serve with seafood like shrimp or scallops.  
Enjoy....

Cranberry Manderin Salad

Cranberry Mandarin Salad
This is ohhhhh, soooooo easy.  And we learned this from our friend Angela, who had us over for a Christmas party one year.
2   16 oz. cans of Ocean Spray Whole Berry Cranberry sauce
2   11 oz. cans of mandarin oranges, drained.
1 1/2 cups of pecan halves
Mix together and put in your favorite glass or crystal bowl. 
Very deeeeelightful and pretty.