Cobb Salad

For this post I made a Cobb Salad that is best served as a main course meal.

For the flavor I used a home made Ranch-style dressing which adds a fair amount of flavor to the salad in the form of:

  • parsley
  • fresh dill
  • chives
  • Worcestershire sauce
  • ground black pepper
  • white vinegar
  • smoked paprika
  • cayenne pepper

Salad Ingredients:

4 slices of bacon or turkey bacon

2 eggs

1/2 a head of iceberg lettuce, shredded

1 1/2 cups of chopped, cooked chicken meat

1 tomato, seeded and chopped

1/2 cup blue cheese, crumbled

1 avocado – peeled, pitted and diced

2 green onions, chopped


  1. Preheat oven to 400 degrees Fahrenheit
  2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat , and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Prepare a baking sheet with parchment paper. Lay bacon slices on paper and bake until crispy, 20 minutes or so. Drain, crumble and set aside.
  4. Divide shredded lettuce among individual plates.
  5. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  6. Drizzle with Ranch dressing and enjoy!

Ranch-style Dressing

1/4 cup mayonnaise

2 T sour cream

2 T parsley, minced

1/2 T fresh dill, minced

1 tsp minced chives

1 tsp Worcestershire sauce

Pinch ground black pepper

1/4 tsp white vinegar

Pinch smoked paprika

Pinch cayenne pepper


Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce.

Process of making the salad


Salad Dressing’s

  • There are two main types of salad dressings in western culture.
    • Vinaigrette, based on vinegar and acidic fruits like lemons or lines.
    • Creamy dressings, based on mayonnaise or fermented milk.


Some similar salad recipe’s 


Caprese Salad with Grilled Flank Steak


  • 2 tomatoes, diced
  • 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
  • 1/4 cup coarsely chopped fresh basil
  • 1 clove garlic, minced, or more to taste
  • 1 tablespoon olive oil
  • 1 pound flank steak
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 (6.5 ounce) bag butter lettuce mix
  • 2 tablespoons balsamic vinegar, or to taste
  • olive oil, or to taste


  1. Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
  4. Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
  5. Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.


Grilled Chicken Taco Salad


  • 1 (15 ounce) can black beans, rinsed and drained
  • 3/4 cup medium-hot salsa
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 4 (7 inch) corn tortillas
  • 4 cups shredded lettuce
  • 1/2 cup chopped fresh cilantro
  • 1 avocado – peeled, pitted, and sliced (optional)
  • 1 lime, cut into wedges (optional)
  • 1/4 cup sour cream (optional)


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
  3. Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
  4. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
  5. Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.


Salad Nicoise


  • 1/2 pound new potatoes, quartered
  • 1/4 cup chopped fresh parsley
  • 1/4 cup pitted nicoise olives
  • 1/2 onion, thinly sliced
  • 1 (5 ounce) can tuna
  • 1/3 pound fresh green beans – rinsed, trimmed and blanched
  • 1/2 pound mixed salad greens
  • 1 cup lemon vinaigrette
  • 3 hard-cooked eggs, quartered
  • 3 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon capers
  • 4 anchovy filets


  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

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