Sort of Cobb Salad

There are differing definitions of Cobb Salad. Some say that is has specific ingredients including poultry and bleu cheese and they are placed in rows on a bed of chopped greens. Some say no, that it is only whatever leftovers that you have when you are needing to clean out your refrigerator. Since, I am needing to clean out the fridge and since I have some turkey use up, I am claiming it as Sort of Cobb Salad, even though I am not using the bleu cheese. Also, some say it has a lemon vinaigrette, but I used Marzetti’s Asiago Peppercorn dressing on mine and Woody used Thousand Island dressing on his.

Originally, Cobb Salad was served at the Brown Derby restaurant, which was owned by Robert H. Cobb and is probably responsible for the restaurant’s fame. It is unclear whether Cobb salad was designed by Cobb himself or his chef. Today, people use the term loosely, for any salad that uses leftovers and the ingredients are presented in rows. I don’t know for sure the truth; so therefore, I am referring to mine as Sort of Cobb Salad.

Ingredients:

Romaine for the salad bed

Shredded turkey

Fried and crumbled bacon

Croutons

Sliced black olives

Sliced boiled eggs

Grated Mexican cheese

Diced Avocados

Sliced grape tomatoes

Dressing of your choice (not pictured)

That lunch prep was pretty much painless and it did use up most of the leftovers in the fridge. J