Mediterranean Cobb Salad
Total TimePrep: 1 hour Cook: 5 min./batch
I love the abundance of fresh ingredients and how tasty it is. It is enough for a family!
LOVED this recipe! Have already made it 3 times and have always gotten rave reviews. The only thing I've done differently is I by pre made falafel balls which I cook and crumble. It makes the recipe easier! Definitely a keeper.
This is one of many stellar recipes in the June/July 2014 TOH magazine. I've already made it twice and plan to serve it for dinner later this week. It was a big hit both at home and at a card party. Everyone loved the dressing (I used reduced fat sour cream). I followed pattibid's suggestions and added garbanzo beans instead of falafel, chopped cucumber, cubed rotisserie chicken, and chopped green onions. Absolutely delicious and healthy.
I first saw this recipe in the June/July 2014 issue of Taste of Home magazine and thought the presentation was fabulous so I made it for a family gathering and it was a huge hit. I followed the recipe except substituted soy bacon for my vegetarian son and it was scrumptious! I will definitely make it again; it's a real show stopper!
What a refreshing and delicious salad. I prepared for my husband and daughter and they loved!! I have never seen them so excited about a salad. I wanted to make it an entrée so I added cubed turkey to it as well. I did not use the falafel mix, but substituted garbanzo beans. I also added chopped green onions, and cucumbers. I put on a pretty rectangular tray and did each ingredient in a row on top of the spinach and romaine. It really made a pretty presentation. The dressing was delicious. It is light and refreshing. I used cilantro instead of parsley in the dressing.Field Editor since 2013