Best 4 My Cobb Salad Iceberg Tomato Avocado Bacon And Blue Cheese Recipes

The cobb salad is a classic American dish that has been enjoyed for decades. With its combination of iceberg lettuce, tomatoes, avocado, bacon, and blue cheese, it is a delicious and versatile salad that can be enjoyed as a main course or a side dish. Whether you are looking for a light and refreshing lunch or a hearty and satisfying dinner, there is a cobb salad recipe out there to suit your needs.

Check out the recipes below so you can choose the best recipe for yourself!

MY COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE

My Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese image

With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

Provided by Patricia Wells

Categories HarperCollins Salad Bacon Lettuce Tomato Avocado Blue Cheese Lunch Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Yogurt and Lemon Dressing
Coarse, freshly ground black pepper

Steps:

In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

COBB SALAD WITH BLUE CHEESE DRESSING

Cobb Salad with Blue Cheese Dressing image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
3 dashes Worcestershire sauce
4 ounces blue cheese crumbles
2 tablespoons chopped chives
1 dash salt, plus more if needed
1/2 teaspoon freshly ground black pepper, plus more if needed
Olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, sliced in half down the middle (you should be left with 4 very thin breast-shaped pieces)
2 heads Bibb lettuce, cored and leaves separated
2 heads romaine lettuce, chopped
1 head iceberg lettuce, cut into chunks
1 pound crispy-fried thin bacon
8 ounces red grape tomatoes, halved
6 hard-boiled eggs, peeled and sliced
2 avocados, diced
1/3 cup blue cheese crumbles
3 scallions, chopped
Freshly ground black pepper

Steps:

For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
Drizzle the blue cheese dressing all over the salad and serve.

PATRICIA WELLS'S COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE

Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese image

Provided by Patricia Wells

Categories Salad Cheese Tomato Quick & Easy Dinner Lunch Blue Cheese Bacon Avocado Spring Summer Healthy Lettuce Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Yogurt and Lemon Dressing
Coarse, freshly ground black pepper

Steps:

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

COBB SALAD

Cobb Salad image

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

Ingredients

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

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

Tips:

Choose ripe, flavorful ingredients. The quality of your ingredients will greatly impact the taste of your Cobb salad. Look for ripe tomatoes, avocados, and bacon. Use a high-quality blue cheese that you enjoy the taste of.
Don't overcook the bacon. Bacon is best when it is cooked until it is crispy but not overcooked. Overcooked bacon will be tough and chewy.
Use a light hand with the dressing. A little bit of dressing goes a long way. Too much dressing will overwhelm the other flavors in the salad.
Serve the salad immediately. Cobb salad is best enjoyed fresh. The longer it sits, the more the flavors will meld together and the salad will become less crisp.

Conclusion:

Cobb salad is a delicious and refreshing salad that is perfect for a summer meal. It is packed with flavor and texture, and it is sure to please everyone at your table. So next time you're looking for a light and healthy meal, give Cobb salad a try.