COBB POTATO SALAD
Potatoes, vegetables and bacon tossed together - a cheesy salad fit for meal accompaniment at any fall gathering.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
- In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours.
- In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
- To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Fat 4, Fiber 6 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
- Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
- Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
- Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
COBB POTATO SALAD
Soooooo good! Dressing is great, toppings are de-lish... What's not to love?!
Provided by Linda BONWILL
Categories Potato Salads
Time 45m
Number Of Ingredients 14
Steps:
- 1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
- 2. In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss.
- 3. Gently add salad to clean bowl for cleaner presentation. Chill while preparing toppings. Note: I like adding about 1/4 cup fresh chopped parsley to mayonnaise mixture.
- 4. Prepare topping ingredients. Remove salad from frige and layer toppings accordingly from order listed above (or to your preference.) Chill for at least 4 hours before serving. Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. Salad can be made day before, adding toppings next day. Stir well before adding toppings.
COBB SALAD
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g
COBB SALAD
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
Steps:
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
POTATO COBB SALAD
From Southern Living. This has a beautiful presentation! I sometimes scale the amounts way back to serve just me :) Great lunch salad too! I love having the starchy carbs in there! I also use just plain old red potatoes for this a lot of the time. Also, I usually cube potatoes before boiling. Also, I very rarely peel them because I love all the nutrients in the peel! Since I don't like raw tomatoes, I will leave them out. Sometimes I will sub sun-dried in their place! Prep-time does not include cooling time for potatoes, and cook time is assembly time.
Provided by SarahBeth
Categories < 60 Mins
Time 1h
Yield 1 salad, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
- Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
- Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
- Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
- Sprinkle with pepper. Serve with remaining dressing.
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COBB POTATO SALAD RECIPE | MYRECIPES
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5/5 (3)Total Time 2 hrs 35 minsServings 6-8
- Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.
- Peel and chop avocados; toss with lemon juice. Toss lettuce with avocado mixture, tomatoes, and next 2 ingredients. Arrange lettuce mixture on a large serving platter; top with potato mixture, and sprinkle with bacon. Serve with remaining vinaigrette.
HEALTHY POTATO COBB SALAD | THE LITTLE POTATO COMPANY
From littlepotatoes.com
Servings 4Estimated Reading Time 40 secs
- Set a medium sauce pan filled 2/3 of the way up with water over high heat and bring water to a strong simmer (but not quite a full boil).
- Add eggs (directly from fridge) with shells still on and cook for precisely six minutes and 45 seconds for a jammy egg (see recipe notes). Immediately transfer eggs to a bowl with ice water in it. Let eggs cool.
- Once removed from microwave, add seasoning pack with two tablespoons of olive oil and toss to combine. Carefully transfer potatoes to a serving plate using a slotted spoon.
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