Cobb Salad With Ham And Homemade Dressing Food

COBB SALAD

Steps:

• In a small bowl, whisk together all of the dressing ingredients and set aside.
• Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
• Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
• In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

COBB SALAD WITH HAM

Steps:

• Place lettuce on a dinner plate. Top with rows of hard-boiled egg, bacon, tomato, avocado, ham, blue cheese crumbles, and green onions. Drizzle with dressing.

COBB SALAD WITH HAM AND HOMEMADE DRESSING

Steps:

• Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
• Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
• Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

THE ORIGINAL COBB SALAD

Steps:

• Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
• Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

SWISS COBB SALAD

Steps:

• On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.

CLASSIC COBB SALAD

Steps:

• Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

COBB SALAD

Steps:

• PREPARE DRESSING: Combine all ingredients, except oils& blend well.
• Combine olive oil& salad oil in a separate bowl& mix well.
• Add to other ingredients& mix well.
• Cover& refrigerate until using.
• It keeps well for 6 weeks but be sure to blend well again just before using.
• PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
• Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
• Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
• Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
• Cut the hard boiled eggs into quarters and arrange on the plates.
• Drizzle dressing over the salad, sprinkle with the roquefort& chives.

TOSSED COBB SALAD

Steps:

• Combine all the dressing ingredients in a large jat with a tight fitting lid. Cover and shake together to mix.
• Combine the bleu cheese, bacon, eggs, avocados, tomatoes and green onions in a large salad bowl and mix well.
• Add the dressing and toss to coat.
• Add the salad greens and mix well.
• Serve immediately.
• You may add 4 cups of chopped cooked chicken, or a mixture of chicken and chopped ham and serve as an entree.