"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cobb Salad Platter Recipe

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This recipe for Cobb Salad Platter, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
Romaine lettuce, chopped
1/2 pound deli turkey (cut into 3/4" wide slices)
4 hard boiled eggs sliced
4 slices cooked bacon or bacon bits
Cherry tomatoes or diced tomatoes
Kalamata olives
Artichoke hearts (optional)
Crumbled blue cheese

Dressing:
4 tablespoons red wine vinegar
8 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper

Directions:
Directions:
Layer a large platter with chopped lettuce. Arrange each of the above ingredients in rows on top of the lettuce. All of the lettuce will be covered by the rows of turkey, eggs, etc... All amounts are approximate and can be varied. Dressing: Mix in jar and shake well. Pour dressing or another transparent type of your choosing over the salad before serving.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe was recreated from a catered lunch. The platter of salad is striking and good to eat. Help the first person scoop across the rows so they get a little of everything or they can skip the row they don't like. Easy to change to a seafood salad by adding different ingredients to the rows like shrimp, crab, green onions, pea pods, etc... and serving with French Dressing on the side.

 

 

 

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