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DIY Cobb Salad for a Potluck
Cobb Salad Bowl for a Group
Here is a Cobb Salad that makes a great potluck item. It has a pretty presentation and provides a lighter potluck dish. When I take this to the card club, the ladies all love it!
The Cobb Salad is an American salad. It originated in the 1930’s in Hollywood and appears to be named for the owner of the Hollywood Brown Derby restaurant.
The legend is that the salad is the result of a late night dining request from a patron. Either the owner or the chef went into the kitchen and concocted a salad from the items that they had left in the kitchen after a busy day and evening of food preparation.
Necessity does make a good inventor!
What is in a Cobb Salad?
The traditional Cobb Salad is made up of chopped salad greens, tomatoes, olives, bacon, chicken, avocado, chives, and Roquefort cheese. The dressing is a French or vinaigrette dressing.
However, the Cobb Salad often reflects the area of the country where it is made. In the Southwest it is heavy on the avocados and often includes mild green chiles.
In Chicago it might have a Roquefort or Blue Cheese dressing on it.
In California it will have many more vegetables like cucumbers and carrots in it.
My favorite is a derivation of the potluck version that I made. I like avocados on my Cobb Salads but when the salad must sit out the avocados will turn an unappetizing and unattractive brown. So, I omit them from this salad.
The above salad is a result of what I had on-hand and my endeavor to make it look attractive!
I also especially like the chopped lettuce part of the salad. I grew up on the Chicago chopped salad OR the Chicago wedge salad. I far prefer the chopped salad.
My favorite over all lettuce is the Boston lettuce. It is a form of the Butterhead lettuces. If I can find it grown hydroponically I am most happy. Boston lettuce has a butter sweet taste that compliments most dressings. This lettuce is small and about the size of a cup.
Romaine lettuce is the lettuce that I do use most often. It keeps well in the fridge and that makes it a good value. It is about 4-6" long and loose leaf in type. It holds up well with firmer ingredients like bell peppers, celery, and carrots.
Although, parsley is more of an herb; I nearly always add parsley to my salads. It has a fresh flavor and when chopped finely adds a spring like feel to the salad without being overwhelming in taste. It is rich in vitamins and minerals. It is also a natural diuretic and helps remove all the salt we tend to consume.
Crispy Onions and Lite Bleu Cheese Dressing
Salads should contain whatever is in season or found locally. Eating local makes sense both from a health standard and a value standard.
Also, did you know that those little red radishes will help the body remove mucus? Yep, spring allergies can be helped with those little red bud radishes.
Asparagus can be eaten in salads both raw and cooked. They are a natural diuretic, too.
Also, there really isn't any limit to what you want to dress your salads with. Even canned (but drained) vegetables can be added to a salad as an augmentation.
The addition of the crispy onion rings was just one of those ‘no limits’ to your salad ideas. I had these onions around from the holidays.
Also, the salad hands are simply wonderful to mix a salad with!
You will love these!
We like salads!!
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