Cobb Salad

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Cobb Salad 2

This Cobb Salad is delicious.  I never met anyone who didn’t love Cobb salad.  There is definitely something for everyone here.  Grilled chicken, bacon, crisp lettuce, amazing.  Invite someone to your home and serve this Cobb Salad, your guests will thank you.

 

Ingredients
1 Head Romaine Lettuce
1 Head Iceberg Lettuce
1 Head Leaf Lettuce
2 Chicken Breasts
6 Slices of Bacon
1 Pint Cherry Tomatoes
4 Hard Boiled Eggs
1 Avocado
1 Green Onion
Blue Cheese Crumbles
Blue Cheese Dressing

 

 Instructions
Grill the chicken and set aside to cool.  Cook the bacon and set aside to cool.
Starting with the lettuce, wash and cut the romaine into small pieces, the iceberg into small chunks and tear the leaf lettuce into bite-sized pieces.  Add all the lettuce to a large serving dish.
Chop the chicken, bacon, avocado and eggs.  Put each of them in a row on top of the lettuce. 
Cut the tomatoes in half and put half of them on each end of the platter.  Fill in with blue cheese crumbles. 
Chop the green onion and sprinkle on top.
Serve with blue cheese dressing.

Orzo Salad

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Orzo SaladThe roasted vegetables in this salad are so flavorful and delicious, you will find yourself making this over and over again.  You can use any vegetables you have on hand.  Be creative and enjoy.
Ingredients
1 Cup Orzo
2 Cups Roasted Vegetables – Onions, Peppers, Zucchini (or any of your choice)
2 TBSP Olive Oil
2 TBSP Parsley – chopped
2 TBSP Basil – chopped
1 Clove Garlic – chopped
3 TBSP Parmesan Cheese
½ Cup Red Wine Vinaigrette Dressing
Salt and Pepper

 

Instructions

Fill a large stock pot with water and 2 tablespoons salt.  Cook the orzo according to the package directions, until al dente, drain.Cut the vegetables in bite size pieces and arrange them single layer on a sheet pan.  Sprinkle with 2 tablespoons olive oil, salt and pepper.  Toss until all the vegetables are coated.  Roast in a 350º oven for 30 minutes.Add the roasted vegetables to the orzo.  Add the parsley, basil, cheese and vinaigrette dressing.  Toss.  Add salt and pepper as needed.

Add salt and pepper to taste. 

Chickpea Salad

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Chickpea SaladThis salad is really, really good.  I made this for a birthday party and it was used as a side salad and a dip with nachos.  The avocado give it a creamy taste while the almonds are nice and crunchy.  The lime and cilantro are the perfect compliment to the chickpeas.

 

Ingredients
2 – 15.5 oz Cans Chick peas – rinsed 
½ White Onion – chopped small
3/4 Cup Slivered Almonds – toasted
1/2 Cup Cilantro – chopped 
2 Avocado – diced
1/3 Cup Olive Oil
Juice from 2 limes
2 tsp Salt
Pepper

 

 Instructions
In a bowl, combine the rinsed chick peas, chopped onion, chopped cilantro, olive oil, salt, pepper and lime juice.  Toss to combine all ingredients.  Toast the almonds in a small pan over low heat.  Add to chick pea mixture.  Dice the avocado and add right before serving.  Mix to blend all ingredients together.  Season with additional salt and pepper.

Spinach Salad

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Spinach Salad This is a throwback recipe.  My mother made this for the family when I was growing up.  I loved it then and still do now.  Using the bacon grease to make the dressing makes it unbelievably delicious. 

Ingredients
8 oz Baby Spinach
3 Large Eggs
8 Slices Thick Cut Bacon
1 Small Red Onion
½ Cup White Mushrooms
Crumbled Blue Cheese

Dressing
3 TBSP Bacon Grease
½ tsp Dijon mustard
3 TBSP Red Wine Vinegar
1 tsp Sugar

Instructions
Place the eggs in a pot covered with cold water.  When the water comes to a boil, turn off the heat and let them sit in the hot water for 20 minutes.  Remove the eggs from the hot water and immediately cool with either ice or cold water.  Peel and slice the eggs. Set aside. 

Cook the bacon and drain on paper towel.  Crumble the bacon and set aside.  Reserve 3 tablespoons of the bacon grease.

Wash the baby spinach and remove any large stems.  Drain and pat dry thoroughly.  Place in a large mixing bowl.  Slice the red onion very thin add it to the spinach.   Clean the mushrooms and slice.  Add the mushrooms to the spinach.  Add the sliced eggs and crumbled bacon.

In the same frying pan that you cooked the bacon, add the reserved bacon grease.  Over low heat, whisk in the red wine vinegar, sugar and Dijon mustard.  Season with salt and pepper.   Drizzle the dressing over the spinach and toss to combine.  Sprinkle the crumbled blue cheese over the top.  Serve immediately.

Cold Pasta Salad

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Pasta Salad
This pasta salad is so good.  You can make it ahead of time and it gets better and better the longer it sits.  I make this as a side salad for most barbecues, and I have brought it to the beach for lunch.  It’s great. 

 

Ingredients
1 Lb Rotini Pasta
1 Pint Grape Tomatoes – sliced lengthwise
1 Can Small Black Olives – Pitted
6 oz, Feta Cheese
¼ Lb Sliced Pepperoni
½ Lb Hard Salami (Roll of Salami)
2 – 6oz Jars Marinated Artichoke Hearts
2 TBSP Chopped Basil
2 Cups Broccoli Florets – Optional
1 16oz Bottle Italian Salad Dressing
Salt & Pepper

 

Instructions
Boil Pasta following the package directions.  Cook until al dente.  Drain pasta and season with salt and pepper.  In a large bowl, add the hot pasta and ½ the feta cheese.  Mix well.  Add the grape tomatoes, olives, pepperoni, salami, artichoke hearts and cooked broccoli florets.  Toss to combine all the ingredients.  Add the salad dressing and the chopped basil.  Mix thoroughly.  Sprinkle the rest of the feta cheese on top before serving.