Make this All-American Cobb Salad in honor of the upcoming Fourth of July weekend. It can be made ahead, and it’s easy to take to a picnic or served on the patio.
Robert H. Cobb is said to have created this salad at his Los Angeles Brown Derby restaurant in 1937. The story goes that Cobb was in his restaurant, had not eaten by midnight and was hungry. So he took whatever was left over in the refrigerator and created this salad. Use this recipe as a guide and use whatever you have on hand for your Cobb Salad.
Fred Tasker’s wine suggestion: A dozen flavors here. Straddle them with a nice, dry rose wine.
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▪ The recipe calls for hard-boiled eggs. Here is a simple way to make them. Place the eggs in a sauce pan filled with cold water to cover the eggs. Bring to a boil. As soon as the water starts to boil, remove the pan from the heat and cover with a lid. Let sit for 10 minutes. Drain and cover with cold water to cool the eggs.
▪ Cook the hard-boiled eggs.
▪ Assemble the ingredients and arrange on a serving plate.
Here are the ingredients you’ll need for tonight’s Quick Fix Dinner.
To buy: 2 whole eggs, 4 ounces low-sodium deli ham, 2 tomatoes, 1 small bunch chives, 1 bag washed, ready-to-eat lettuce, 2 ounces crumbled Roquefort cheese, 1/2 pound cooked boneless, skinless chicken breast and 1 whole wheat baguette.
Staples: Reduced-fat oil and vinegar dressing.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.
Recipe by Linda Gassenheimer.
4 cups washed, ready-to-eat lettuce
2 hard-boiled eggs, quartered
4 ounces sliced low-sodium deli ham
2 cups tomato quarters
1/4 cup crumbled Roquefort cheese (2 ounces)
1/2 pound cooked boneless, skinless chicken breast, sliced
2 tablespoons chopped chives
1/2 cup reduced-fat olive oil and vinegar dressing
1/2 whole wheat baguette, sliced
Place the lettuce on a serving plate. Arrange the eggs, ham, tomato quarters, cheese and chicken in individual rows over the lettuce. Sprinkle the chives over the ingredients. Drizzle the dressing on top. Serve with the baguette slices.
Per serving: 621 calories (33 percent from fat), 23.1 g fat (8.8 g saturated, 5.5 g monounsaturated), 307 mg cholesterol, 56.1 g protein, 43.8 g carbohydrates, 6.3 g fiber, 1302 mg sodium.
Yield: 2 servings