I love eating hearty entree salads in the summer. Anytime that I don’t have to turn on my oven in the summer is a big win. Salads are a great option because you can incorporate fresh, local ingredients in the summer.
This salad, which is inspired by the popular Cobb salad, can mostly be prepared ahead of time, so that it’s quick to prepare when it’s time to eat. It’s great for those busy nights when you are running around to various fields. You can also bring it along to a picnic, BBQ, or summer party (just make sure it stays refrigerated). You can also add your own touches to it by incorporating some of your favorite ingredients.
Cobb-Inspired Chopped Salad Recipe
- 2 medium-sized tomatoes
- 1/4 cup of crumbled blue cheese
- 1 head of lettuce (I use Boston Bibb or romaine)
- 2 hard boiled eggs, cooled and peeled
- 1/4 of dried cranberries
- 3 slices of deli turkey
- Store-bought Italian dressing (we use Fanny’s, which is a brand available in New England)
- Wash the produce and dry thoroughly. This is important because you don’t want this salad to get soggy.
- Chop the eggs, lettuce, turkey, and tomatoes into very small pieces. This can take a while, but take your time. I try to make sure that everything is about 1/2 inch or smaller. You want to get lots of different flavors into each bite.
- Add all of the chopped ingredients to a salad bowl.
- Sprinkle the dried cranberries to the top.
- Add Italian dressing – start with just a small amount and add more if you need to.
- Use tongs to mix everything together thoroughly.
If you are prepping this salad in advance, make the hard boiled eggs ahead of time, and cool them. Then, chop everything and store in separate containers. When you are ready to eat it, assemble the salad.