Loaded with plenty of veggies, cheese and eggs, this Classic Cobb Salad recipe is great as a side dish or a full meal, when served with meat.
Years ago I had heard about cobb salads but didn’t really know what they were. I thought it was a high-falutin salad with strange fixings and dressings. Seems I was wrong.
Fast forward to the Twenty-First Century and I’m revisiting this classic recipe for my own family and friends. And, I’m glad I did.
You see, Robert Howard Cobb (or was it his chef, Paul J. Posti) invented what we now know as a classic cobb salad recipe in the 1930’s and was first served at the Brown Derby in Hollywood.
How to Make Classic Cobb Salad Recipe
What makes this salad so special is that it isn’t your usual tossed salad. This salad is served in rows. Literally.
You line up the ingredients to highlight each as if it were a lovely garden experience. Then you dress it up with your favorite dressing. Or better yet, why not try this quick and easy (not to mention refreshing) Honey-Lime Dressing recipe.
The Classic Cobb Salad is perfect for vegans, vegetarians, and paleo enthusiasts, although you could certainly add your favorite meat if you want to. And, did I mention, it’s also gluten free!
Regardless, the presentation is awesome, the taste is fresh and summery, and best of all, you aren’t limited to the classic ingredients of carrots, tomatoes, onions, diced eggs, cheese, etc. You can “Mexicanize,” “Italianize,” “Greekize,” “Asianize,” it–well, you get the picture.
So, when you serve your family and friends, they can pick and choose which ingredients to include (or not include) in their salad.
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And, for picky eaters, this salad is right up their alley.
What about carnivorous sorts? All you have to do is add a row or a side of your favorite chopped, sliced meat.
So what are you waiting for? Line up your favorite veggies and get eating!
For more delicious summer salad ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
Classic Cobb Salad Recipe
- 2 cups tomatoes diced
- 2 cups green onions chopped finely
- 2 cups carrots julienned
- 2 cups peppers diced
- 2 cups celery chopped finely
- 2 cups broccoli florets
- 1 cup radishes sliced
- 1 cup hard boiled eggs diced (See Recipe Link in Recipe Notes below.)
- 1 cup feta crumbles
- 2 cups spinach fresh
- 1 cup arugula fresh
- 1 avocado pitted, peeled, sliced
- Make Honey-Lime Dressing according to directions. (See Recipe Link in Recipe Notes below.) Set aside.
- Begin by adding an outer later around the edges of spinach and arugula. Then, after you have chopped, diced, sliced, all of your ingredients, line each in a neat row. Offer your dressing on the side. Serve. Enjoy!