“Friends are the bacon bits in the salad bowl of life.”
Happy Friday ya’ll, and happy weekend! If you’re looking for a light and refreshing meal to whip up in minutes this weekend, allow me to present to you my Cobb Salad Recipe. Yep, you all asked for salads and I have delivered!
Ya’ll up for a hilarious salad story? My Granny would be so mad at me if she knew I was telling you all this, but she doesn’t have internet and really doesn’t understand what a “blog” is, so hopefully my sins will never be found out. 😛
My Granny has always did her hair (“did” means shampoo, combed, and curled) every Thursday each week.
For as far back as I can remember, she has washed her hair in the kitchen sink because she hates showers and it’s too hard to wash it in the bath. Also, for as far back as I can remember, she has always (and I do mean always) ate a salad for lunch.
Can you see where this is headed? I hope I don’t ruin anyone’s appetite here! lol
Okay, so back to my story. One hot summer day I was visiting Granny on “hair day” and watched, with great fascination, as she meticulously shampooed her hair out in the kitchen sink. I thought this was a strange phenomenon since I had never heard or seen anyone do this before in my young life.
Once the arduous process was complete, she carefully gathered her hair up in a towel and then proceeded to clean the kitchen sink out – however, she forgot to put her glasses back on while cleaning out the sink.
Once she had the sink cleaned and her hair washing supplies put away, she went about making her lunch (a leafy green salad) so that she could eat and then go about combing and curling her hair.
I remember thinking in my young mind that making a salad directly after washing her hair and without her glasses on might not be the best idea, but I would never dare to suggest that to Granny.
I watched as she got her lettuce, tomato, and cucumber out, fastidiously rinsed then in the sink, and then went about chopping the vegetables and making her salad.
She finally got the salad assembled and we sat down to eat. I wasn’t too into salads back then so I opted for a slice of pizza. Granny always had Red Baron frozen pizza in her freezer and it was my favorite!
She hadn’t been eating her salad for long when I spotted something silver glistening amongst the lettuce. Yep, you guessed it, she had a hair – her own hair- in her salad.
What’s worse is that after spotting that first hair, we spotted three more. Apparently she couldn’t see as well without her glasses as she thought she could! LOL!
Granny and I have laughed for years about her “hairy salad” and let me just say, she makes lunch BEFORE doing her hair now! haha! 🙂
Listen, ya’ll better not go and tell on me for sharing this story!
This is one of our best kept secrets but I couldn’t resist sharing the memory because every time I make a salad now, I think of her wonderful, leafy green salad, with threads of silver running through it! hahaha! 😛
In case you’re wondering, my Cobb Salad Recipe comes WITHOUT the silver garnish. 😉
Speaking of Cobb Salad, let’s talk about this lovely, fresh, perfect summer dinner meal.
A Cobb Salad is one of my favorite summer salad’s because it’s so pretty but also so simple and fast to make. It looks fancy but in reality, it only takes minutes to throw together with the right ingredients.
1. I started my Cobb Salad Recipe by hard boiling three eggs.
You want to make sure your eggs are hard boiled because for this type of salad, a runny yoke just isn’t what you’re looking for. It took maybe 10 minutes for my eggs to hard boil to perfection.
Once my eggs were boiled I immediately placed them in cold water and peeled them right away to prevent the shell from sticking to the egg and causing a mess. Once the eggs are cooked and peeled, dice them into bite sized chunks.
2. While your eggs boil, rinse 3 cups of Romaine and Green Leaf Lettuce, pat the lettuce dry with a paper towel, and chop with a knife.
Place your lettuce on a large platter or in a large bowl and spread it out evenly.
3. Rinse a medium sized tomato in cool water, remove the stem and core, then slice into 8 large pieces, then dice those pieces.
4. Use a potato peeler to peel the outside skin from a medium sized carrot, then continue to peel the carrot into ribbons.
The Finishing Touches:
5. Throw 5 pieces of turkey bacon into a nonstick skillet and cook on high heat until one side is dark and crispy, then flip it over to cook the other side.
Once the turkey bacon is cooked, remove it from the skillet and crumble it with your fingers.
6. Grill one boneless skinless chicken breast on a grill or pan grill it on the stove on medium heat with a small amount of cooking oil.
Once the chicken is cooked, dice it into bite sized pieces. You can also used diced rotisserie chicken or frozen, pre-cooked grilled chicken that just needs heated to expedite the salad prep process.
7. Time to assemble your Cobb Salad! Since you already have your bed of lettuce ready to go, just assemble the other ingredients according to how you want them.
8. Dig in and enjoy! I recommend topping this Cobb Salad Recipe with Homemade Ranch Dressing. I happen to have a great Ranch Dressing recipe that’s also fast and easy, and I’ve linked it HERE.
Cobb Salad Recipe
A light and refreshing salad that makes a complete meal for summer.
- 1 boneless skinless chicken breast grilled and diced
- 3 hard boiled eggs diced
- 1 tomato diced
- 5 pieces turkey bacon crumbled
- 4 cups chopped lettuce romaine and leafy green
- 1 large carrot peeled into ribbons
Boil the eggs for 10 minutes and immediately peel in cold water.
Grill the chicken breast until cooked through and dice into chunks. If you don't have a grill you can cook the chicken breast in a skillet on the stove with a small amount of cooking oil.
OR you can use diced rotisserie chicken or pre-cooked and frozen grilled chicken that just needs to be heated.
Wash and chop the lettuce, pat it dry with a paper towel, and place it evenly on a large platter or in a large bowl.
Cook the turkey bacon in a hot skillet on high heat until crispy and crunchy, then crumble the bacon with your fingers.
Dice the eggs and begin assembling the salad, starting with half of the chopped egg.
Follow the egg with the crumbled turkey bacon, then slice and dice one medium sized tomato and add it after the bacon.
Add the diced chicken after the tomato, then follow it with the remaining diced egg, and finally the carrot ribbons. Use a potato peeler to peel the carrot into ribbons.
Serve the salad with your choice of dressing (I recommend using Ranch Dressing - my homemade recipe is linked in the blog post) and enjoy!
Some favorite add-ons to this salad include: Shredded cheddar cheese, diced cucumber, diced purple onion, diced green onion, diced avocado, and whole kernel corn.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party