Classic Cobb Salad Recipe
Making this salad is a lot like putting in a garden. I “plant†everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 medium tomatoes chopped
- 1/2 cup crumbled blue cheese
- 6 cups torn iceberg lettuce
- 1 medium ripe avocado peeled and chopped
- 3/4 cup diced fully cooked ham
- 3/4 cup diced cooked turkey
- 1-1/4 cups sliced fresh mushrooms
- salad dressing of choice
- sliced ripe olives and lemon wedges optional
- 2 hard-cooked large eggs chopped
- Carbohydrate 2.805675 g
- Cholesterol 35.75625 mg
- Fat 6.805125 g
- Fiber 0.738000029325485 g
- Protein 11.68095 g
- Saturated Fat 3.78186375 g
- Serving Size 1 1 serving (105g)
- Sodium 260.00625 mg
- Sugar 2.06767497067451 g
- Trans Fat 0.54223875 g
- Calories 119 calories
Directions Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges. Yield: 4 servings. Originally published as Classic Cobb Salad Main dish in Country Woman March/April 1996, p9
