Friday, October 26, 2012

Cobb Salad - A Variation

I usually turn my nose up at iceberg lettuce, but this salad is the perfect example of where iceberg lettuce shines. The crunch of the leaves in this salad are what make it divine. My normal go-to of spinach leaves or romaine would just not work as well here.

Cobb Salad - A Variation
Kelley Gondring

Serves 4

In a small bowl, combine:
1 8 ounce container plain Greek yogurt
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cracked pepper
1 teaspoon salt

1 small head of iceberg lettuce, cut into quarters

In a medium bowl, combine:
1 large cucumber, peeled, deseeded, and coarsely diced
1/2 small red onion, peeled and coarsely diced
1 cup blue cheese crumbles
[substitute feta if you don't like blue cheese]

8 pieces cooked bacon, broken into medium pieces

4 hard boiled eggs, sliced lengthwise

1 avocado, cut into 8 slices

2 small ripe tomatoes, coarsely diced

Just before serving, combine the cucumber/onion mixture with the dressing.

I like to plate the ingredients individually so that folks can leave out the ingredients they don't like (Me: Tomato; Mother-in-Law: Avocado). Plus, leaving it all separate means the lettuce is less likely to get soggy if time passes before you can eat.

However, if you're going to eat immediately and you know everyone likes everything, you can toss the all the ingredients together in a giant salad bowl and serve.

Eat up!

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