Cobb Salad


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Image and video hosting by TinyPic

It’s hot around these Florida parts, so our oven and stove are temporarily closed for business. But truth be told, that’s my husband’s rule. I instead have a habit of trying to cook pizza with a 500 degree oven in August, which Gary reminds me oh so often that ovens and warm meals should be reserved for times when it’s not a billion degrees outside. I (actually) listened to him the other evening. . . .well, maybe “listened” isn’t the right term; Gary turned oven off and said he was making us Cobb Salads for dinner instead.

Our tomatoes are our only garden vegetable fit for a salad these days. And, as my vines show, they’re at the end of their line. I’ll squeeze out a few more recipes with them, though, before the end of their season.

Ingredients (amounts can be varied for the numbers of salads made):

Tomatoes, chopped
Hard boiled eggs
Blue cheese

Dressing ingredients:
3 T olive oil
2 T red wine vinegar
1 T lemon juice
1 T mustard
1 t Worcestershire sauce


Combine all the dressing ingredients in a mason jar with a lid. Shake well and set aside. Chop all vegetables and arrange on plates. Drizzle dressing over everything. Serve with crusty bread. If the salads are large enough, they work great for entrees.

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