When done right, salads rank very high on my list of favorite foods. In fact, several of my favorite restaurants are my favorites because of a salad on their menu. (The Santa Fe Salad from the Cheesecake Factory, Cheddar’s Grilled Chicken Pecan Salad, the Parmesan Pecan Crusted Chicken Salad from Z-Tejas and of course I can’t leave out Jason’s Deli, even though it may be the free ice cream that keeps this one on the list instead of the salad…)
The sad part is, we rarely have a babysitter and all of these restaurants are a bit out of the way for us. (Plus the salad from the Cheesecake Factory is now up to almost $15. Ouch!) So, it’s up to me to create yummy salads at home and by using premium dressings and toppings. My kiddos usually enjoy them too.
I always keep hard-boiled eggs on hand (they make a great snack and my kids love them.) Chopped up, boiled eggs are a fantastic addition to almost any salad, plus they add protein and other good for you nutrients. We had quite a few boiled eggs left over after Easter, so I was inspired to make a Cobb Salad for everyone to enjoy.
To tell the truth, I wasn’t sure what to call this salad. Was is a Cobb Salad or a Chef Salad, and is there even a difference between the two?
Classic Cobb Salad
- Mixture of iceberg and romaine lettuce
- Cubed ham and/or turkey
- Crumbled Bacon
- Shredded Colby Jack cheese
- Chopped tomatoes
- Diced carrots
- Hard Boiled Eggs, quartered
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