america's favorite cobb salad

Main dish
8 servings
2 larges Boiling potatoes, peeled and cut into 1/4" dice
1 cup Diced carrots (1/4")
Ripe avocado
1 tablespoon Fresh lemon juice
2 larges Heads of Bibb lettuce, washed, leaves whole
2 mediums Cooked beets, cut into 1/4" dice
1 large Half-sour dill pickle, cut into 1/4" dice
Hard-cooked eggs, coarsely chopped (opt)
1 pounds Shrimp, peeled and deveined (opt)
  Salt to taste
  Pepper to taste
2 tablespoons Chopped dill or parsley
  Blue Cheese Dressing

The major work for this salad is cutting up the vegetables. Try to make all the same size. When you clean your shrimp, leave the tails on, so they can be picked up easily.

1. Place potatoes in a pot with water to cover and bring to a boil.

Cook until tender, 5-7 minutes. Drain and set aside.

2. Place carrots in a pot with water to cover and bring to a boil.

Cook until tender, about 2 minutes. Drain and set aside.

3. Peel, seed and cut avocado into ¼" dice. Toss in the lemon juice and set aside.

4. To prepare salad, cover bottom of a large platter or shallow bowl with lettuce leaves. Arrange potatoes, carrots, avocado, beets and pickle - plus eggs and shrimp, if desired - decoratively on top in rows, wedges or circles. Sprinkle with salt, pepper and chopped dill.

Serve dressing in a bowl alongside.

Per serving (without eggs and shrimp): 225 calories, 16 grams fat, 90 milligrams cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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