Nine Patch Cobb Salad

Salad greens make a leafy bed for this salad, which is served with a tangy vinaigrette. The salad toppings -- including bacon, cheese, eggs, and vegetables -- are outlined with pepper strips to create the look of a patchwork quilt.

Yield

12 to 14 servings

Vinaigrette Ingredients

1/2 cup vegetable oil
1/2 cup white wine vinegar
1 tablespoon orange juice
1 teaspoon granulated (white) sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon leaves, crushed
1/8 teaspoon ground black pepper

Ingredients

10 cups torn assorted salad greens
1/2 cup chopped radishes (about 5 radishes)
1/2 cup (2 ounces) finely shredded Cheddar cheese
1/2 small red onion, chopped
1/2 cup chopped avocado (about 1 avocado), sprinkled with 2 teaspoons freshly squeezed lemon juice
1/2 cup chopped fresh tomato (about 1 medium tomato)
1/2 cup chopped hard-cooked eggs (about 2 eggs)
1/2 cup finely shredded carrot (about 1 medium carrot)
1/2 cup (2 ounces) crumbled bleu cheese
8 slices bacon, cooked and crumbled
1 green pepper, cut into 3-inch strips

Directions

For vinaigrette: In a small bowl, combine oil, vinegar, orange juice, sugar, salt, tarragon, and black pepper. Stir until well blended. Cover and allow to sit at room temperature 1 hour for flavors to blend.

For salad: Place salad greens in a 9 x 9 x 2-inch square serving dish. Place the following ingredients on salad greens to form 9 equal squares: radishes, Cheddar cheese, onion, avocado, tomato, eggs, carrot, bleu cheese and bacon. Outline squares with green pepper strips. Serve with vinaigrette.

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