Monday, March 25, 2013

Cobb Salad (Easter Dinner or anytime)

I have found that bright colors and how it is presented adds to my enjoyment of eating vegetables. My husband has his Dads gift of making food look really nice. He has passed that on to my daughters. My husband made this for our early Easter dinner with our family yesterday. It was a big hit. It tasted delish. I can't wait till he has more time to cook with me. He is an amazing chef. 
This could make a great addition to your Easter meal. I love this time of new birth and the world coming alive with color. :)

Romaine and Spinach washed and chopped up
tomatoes chopped up
frozen peas
bacon bits
other options: chopped celery, grated carrots, strawberries, purple onions, avocados,cucumbers, and ?

Salad Dressing options:

Raspberry Dressing  


1 C Grapeseed Oil
1/4 white vinegar
1/4 raspberry sauce
2 to 3 T honey
*1/4 tsp salt and pepper (Optional)

Ranch dressing

1 pkg traditional ranch dressing packet
1 C mayo with olive oil
1 C buttermilk ( I used 1 C milk 1 T vinegar)
2 tomatillos husk removed diced
2 garlic cloves
juice from 1 lime
1 jalapeno seeds removed
1/2 bunch cilantro washed


1. In serving bowl  make a bed with the greens covering the bottom.
2. Then make rows of vegetables going across the top.
3. Put ingredients for the dressing in the blender and blend a couple minutes. Serve dressing on the side.  
Happy Easter Week!





  1. YUM! This salad looks seriously delicious! Maybe with all those yummy toppings I can actually convince Nate to eat salad

  2. Thanks Aimee! Hope it helps. I had salad for breakfast today after enjoying it so much yesterday. I think that was a first.