SOUTHWESTERN COBB SALAD
Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous Los Angeles restaurant, the Brown Derby. It has a Southwestern spin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 20
Steps:
- Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
- Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
- Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
- Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
- Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
- In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
- Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
- Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.
SOUTHWESTERN COBB SALAD
Here's a classic Cobb salad with a Southwestern accent, thanks to black beans, chunky salsa and a blend of Mexican-style shredded cheeses.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 15m
Yield 14 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cover large platter with salad greens.
- Arrange next 7 ingredients in rows over greens.
- Mix dressing and salsa until blended; drizzle over salad just before serving.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 560 mg, Carbohydrate 9 g, Fiber 5 g, Sugar 1 g, Protein 15 g
SOUTHWESTERN COBB SALAD
Make and share this Southwestern Cobb Salad recipe from Food.com.
Provided by Mimi Bobeck
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes.
- In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside.
- Heat 1 teaspoon of oil in a medium sized sauté pan over high heat. Add peppers and cook for 3-4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside. Add 1 more teaspoon of oil to pan and sauté corn over medium-high heat for 2-3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and sauté seasoned steak over high heat for 3-4 minutes, stirring and turning occasionally until browned and cooked through. Transfer to a clean cutting board and chop into thin strips.
- In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, California Ripe Olives, beans and cotija cheese and serve immediately.
Nutrition Facts : Calories 392.8, Fat 18.2, SaturatedFat 7, Cholesterol 56.4, Sodium 744.6, Carbohydrate 31.9, Fiber 9.3, Sugar 2.1, Protein 27.9
CHILI-RUBBED STEAK & BREAD SALAD
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. - Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.
Nutrition Facts : Calories 434 calories, Fat 30g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
SOUTHWESTERN COBB SALAD
Adapted from Cuisine at Home. They suggest serving on quesadillas, but we like the salad on its own. Adjust the amount of hot sauce in the dressing to suit your taste.
Provided by dianegrapegrower
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat grill to medium.
- Combine all dressing ingredients, cover and chill.
- Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
- Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.
Nutrition Facts : Calories 635.3, Fat 40.9, SaturatedFat 6.4, Cholesterol 84.7, Sodium 1440.1, Carbohydrate 34.1, Fiber 11.9, Sugar 5.5, Protein 36
SOUTHWESTERN COBB SALAD WITH CHILI-RUBBED STEAK
Steps:
- For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, hot sauce, cilantro, scallion, and orange zest. Whisk well to make a creamy dressing. Set aside.
- For the steak: Position a rack and broiler pan about 6-inches from the heat element and preheat the broiler to high. Season steak with salt to taste. Stir the chili powder into the oil in a small bowl. Rub the spiced oil on both sides of the steak. Carefully lay the steak on the hot pan and broil, turning once, 8 to 10 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes before cutting into bite-size cubes.
- For salad: Halve, seed, peel, and dice the avocado. Put the romaine into a large salad bowl. Arrange the steak, avocado, tomatoes, orange, jicama, and cheese over the lettuce in wide stripes and season with salt and pepper, to taste.
- Pour about 3 tablespoons of dressing over the salad and toss well. Serve the salad with warm corn or flour tortillas, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTHWESTERN COBB SALAD
This is a restaurant quality salad without all the the calories and fat. I adapted it from Cooking Light Magazine. Feel free to add green onions or substitute cayenne for the ground chipotle powder. Nutrition Facts: 293 calories/13.6 g fat/22.4 g protein/19.9 g carbs/6.6 g fiber
Provided by sbera007
Categories Turkey Breasts
Time 25m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- For dressing, whisk together everything but oil. Gradually whisk oil into mixture and set aside.
- Cook bacon in nonstick skillet. Set aside to cool then crumble.
- Wipe bacon grease out of pan. Spray with non stick cooking spray. Add turkey and cajun seasoning. Cook until no longer pink.
- Split all ingredients among four plates. Drizzle with dressing.
Nutrition Facts : Calories 281.4, Fat 11, SaturatedFat 1.2, Cholesterol 35.2, Sodium 183.9, Carbohydrate 25, Fiber 10.1, Sugar 2.7, Protein 22.5
SOUTHWESTERN COBB SALAD
Make and share this Southwestern Cobb Salad recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, mix dressing and taco seasoning mix, set aside.
- On serving platter, place lettuce. Pour dressing mixture over lettuce; stir gently to coat. Arrange remaining ingredients on lettuce as desired.
Nutrition Facts : Calories 433.6, Fat 32.1, SaturatedFat 11.2, Cholesterol 151.6, Sodium 580.1, Carbohydrate 8.2, Fiber 4.5, Sugar 3.1, Protein 28.8
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SOUTHWESTERN COBB SALAD (W/ CHILI-RUBBED STEAK) / THE …
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Cuisine SouthwesternTotal Time 35 minsCategory Entree/SaladCalories 694 per serving
- Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.
- Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.
- To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).
SOUTHWESTERN COBB WITH CHILI-RUBBED STEAK – TONJA'S …
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- Smash the garlic cloves, sprinkle with salt, and mash the mixture into a coarse paste. Scrape the paste into a small bowl, add mayonnaise, buttermilk, hot sauce, cilantro, and scallion, Whisk well and set aside.
- Season steak with salt to taste. Stir the chili powder into the oil in a small bowl and rub the oil onto both sides of the steak.
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