Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
A good Cobb salad is a satisfying culinary delight! Cobb salad is one of the easiest summertime salads to toss together, and one of my favorite to eat for lunch on a warm day. This recipes hold tight to tradition and makes about six servings.
1 1/2 cups ham
1 1/2 cups chicken or turkey
6 slices of bacon
1 avocado, sliced
2/3 cup Bleu Cheese
2 eggs, hard boiled
2 small tomatoes
1 head romaine lettuce, chopped
1 cup baby spinach
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Cook bacon. Drain, crumble and set aside.
Place chopped lettuce and baby spinach on plates or salad bowls.
Arrange ham, turkey, bacon, eggs, tomatoes, blue cheese, and avocado in a row on top of the lettuce and spinach mix.
Sprinkle with your favorite dressing and enjoy.