Cobb Salad in an Edible Bowl
Salads are good and good for you all year ’round but once warm weather arrives, summertime is definitely salad time. Here is one of my favorites.
COBB SALAD in an EDIBLE BOWL
Once warm weather arrives I can make a whole meal out of salad and one of my favorites is Cobb Salad. I make mine just a little different than most recipes I have read and I think it is really good and it is fun to eat. You even get to eat the bowl. Here is how I make it…
You will need 6-8 Rice-flour or Taco shell bowls (edible bowls) for serving
Hard boil 3 eggs (10 to 12 minutes) remove from heat. Remove eggs from hot water directly to a bowl of ice water to cool quickly.
While eggs are cooking fry up 6-8 slices lean bacon to crispy and golden brown
Remove from heat and drain on paper towels. Drain off excess bacon fat in fry pan.
Return fry pan to heat, medium low and lightly brown
3 cups cubed pre-cooked chicken meat. Remove from heat and cool.
Prepare salad greens and vegetables
Shred one small head iceberg lettuce
Slice cherry tomatoes in half to make 2 cups
1 1/2 cups baby spinach leaves torn
1/2 cup red onion slivered
3 green onions chopped
1 ripe avocado peeled, pitted and diced
1/4 cup sliced ripe olives
Combine and toss all ingredients together in a large mixing bowl
Crumble the bacon and shell and coarsely chop the boiled eggs
Place an edible bowl on individual salad plates and fill with
salad greens mixture. Divide chicken over the top and garnish with
your chopped boiled egg and bacon crumbles.
Add salt and pepper to taste
Serve with your favorite blue cheese or Roquefort dressing and crusty bread