Garden Cobb Salad Recipe

5 1 1
Garden Cobb Salad Recipe
Garden Cobb Salad Recipe photo by Taste of Home
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Garden Cobb Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This sensational salad is my favorite for a ladies' lunch…but men and kids eat it up, too. Presenting it in a flowerpot emphasizes its garden-fresh goodness. Be prepared to pot up more fixings when guests come back for seconds.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 to 10 romaine leaves
  • 12 cups torn mixed salad greens
  • 8 thick-sliced bacon strips, cooked and crumbled
  • 1 cup diced avocado
  • 1 cup finely chopped cooked chicken breast
  • 1 cup chopped seeded tomatoes
  • 2 hard-boiled large eggs, chopped
  • Edible pansies, optional

Directions

For dressing, in a small bowl, combine the sour cream, mayonnaise, blue cheese, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour.
Line an 8-in. decorative flowerpot with plastic wrap or use a serving bowl. Arrange romaine around the edge; fill with mixed greens. Arrange the bacon, avocado, chicken, tomatoes and eggs in a spoke pattern over greens. Garnish with pansies if desired. Serve with dressing. Yield: 6 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Garden Cobb Salad in Country Woman May 2007, p29

Nutritional Facts

1-2/3 cups: 431 calories, 35g fat (12g saturated fat), 140mg cholesterol, 797mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 17g protein.

  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 to 10 romaine leaves
  • 12 cups torn mixed salad greens
  • 8 thick-sliced bacon strips, cooked and crumbled
  • 1 cup diced avocado
  • 1 cup finely chopped cooked chicken breast
  • 1 cup chopped seeded tomatoes
  • 2 hard-boiled large eggs, chopped
  • Edible pansies, optional
  1. For dressing, in a small bowl, combine the sour cream, mayonnaise, blue cheese, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour.
  2. Line an 8-in. decorative flowerpot with plastic wrap or use a serving bowl. Arrange romaine around the edge; fill with mixed greens. Arrange the bacon, avocado, chicken, tomatoes and eggs in a spoke pattern over greens. Garnish with pansies if desired. Serve with dressing. Yield: 6 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Garden Cobb Salad in Country Woman May 2007, p29

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MY REVIEW
MuffieSuz User ID: 5878992 93324
Reviewed Dec. 14, 2011

"Very colorful and refreshing salad. Liked the blue cheese dressing recipe too... I served it as a tossed salad with the dressing on the side... and skipped the pansies!"

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