Best 5 Cobb Wedge Salad Kit Recipes

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**Indulge in a Symphony of Flavors with Cobb Wedge Salad Kit: A Culinary Journey of Classic and Creative Recipes**

Discover a world of culinary delights with the Cobb Wedge Salad Kit, an ensemble of classic and innovative recipes that will tantalize your taste buds and elevate your dining experience. Embark on a journey of flavors as we explore the essence of this versatile salad kit, guiding you through an array of delectable dishes that cater to diverse preferences. From the traditional Cobb Wedge Salad, a timeless favorite, to inventive creations like the Cobb Wedge Salad Sliders and the Cobb Wedge Salad Pizza, this article presents a symphony of flavors that will transform your meals into unforgettable occasions. Let your creativity soar as you explore the endless possibilities that await within the Cobb Wedge Salad Kit, turning ordinary ingredients into extraordinary culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

LADD'S CHOPPED WEDGE SALAD



Ladd's Chopped Wedge Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14

4 slices bacon
1/2 head iceberg lettuce, chopped into wedges
1/2 cup grated "supermarket" mozzarella
Italian Ranch Dressing, recipe follows
Pinch freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
2 tablespoons grated Parmesan
1 tablespoon jarred pesto
1 tablespoon sun-dried tomatoes packed in oil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest and juice of 1 lemon

Steps:

  • Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
  • Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
  • Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

GRILLED COBB WEDGE



Grilled Cobb Wedge image

Provided by Geoffrey Zakarian

Time 30m

Yield 2 servings

Number Of Ingredients 15

6 slices thick-cut bacon
2 large eggs, at room temperature
3 tablespoons olive oil, plus more for drizzling
8 cherry tomatoes, halved
2 leaves fresh basil, thinly sliced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 head iceberg lettuce
1 teaspoon paprika (preferably smoked)
1 avocado, halved, pitted, peeled and cut into wedges
2 small radishes, thinly sliced
1 small red onion, thinly sliced
Red wine vinegar, for drizzling
1/3 cup crumbled blue cheese
Chopped fresh herbs (basil, parsley and/or chives), for topping

Steps:

  • Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Drain on paper towels and cut in half; set aside.
  • Soft-boil the eggs: Bring a saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let sit at least 5 minutes, then peel.
  • Preheat a grill or griddle to medium high. Combine 1 tablespoon olive oil, the tomatoes, basil and garlic in a small bowl. Season with salt and pepper; toss and set aside.
  • Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (the thickest part) of the head, creating a thick round disk. Lay the lettuce disk on a work surface and cut away the core. Slicing horizontally, cut the disk in half to create two 1/2-inch-thick round lettuce "steaks."
  • Whisk the remaining 2 tablespoons olive oil and the paprika in a small bowl; season with salt and pepper. Brush on both sides of the lettuce steaks; grill just to give the lettuce a little color on one side, about 30 seconds.
  • To assemble the salad, put a piece of grilled iceberg on each plate. Cut the soft-boiled eggs in half and arrange on top. Top with the avocado, bacon, radishes, onion and tomato mixture. Drizzle with olive oil and vinegar. Top with blue cheese and herbs; season with pepper.

GRILLED COBB WEDGE



Grilled Cobb Wedge image

Provided by Geoffrey Zakarian

Time 30m

Yield 2 servings

Number Of Ingredients 19

6 thick-cut (1/4-inch) slices bacon
3 tablespoons olive oil, plus more for drizzling
8 cherry tomatoes, halved
2 leaves fresh basil, thinly sliced
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 head iceberg lettuce
1 teaspoon paprika (preferably smoked)
3 Perfect Soft-Boiled "6 Minute" Eggs, recipe follows
1 avocado, halved, pitted, peeled and cut lengthwise into 12 wedges
2 small red radishes, very thinly sliced
1 small red onion, thinly sliced and separated into rings (about 12 rings)
1 small red onion, thinly sliced and separated into rings (about 12 rings)
1 to 2 teaspoons red wine vinegar, or to taste
1/3 cup crumbled blue cheese
1 tablespoon chopped fresh herbs, such as basil, parsley and chives, for garnish, optional
1 tablespoon chopped fresh herbs, such as basil, parsley and chives, for garnish, optional
6 large eggs, at room temperature

Steps:

  • Cook the bacon slices in a medium skillet until crisp. Drain on paper towels and halve the slices crosswise; set aside.
  • Preheat a gas grill or stovetop griddle to medium-high heat.
  • In a small bowl, toss together 1 tablespoon of the olive oil, the tomatoes, basil and garlic; season with salt and pepper, toss to combine and set aside.
  • Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (thickest part) of the lettuce head, creating a thick, round disc. Lay the lettuce disc on a work surface and cut away the core. Slicing horizontally, cut the disc in half again, creating two 1/2-inch-thick round lettuce "steaks."
  • In a small bowl, whisk together the remaining 2 tablespoons oil and the paprika, and season with salt and pepper. Brush both sides of the lettuce steaks with the oil mixture and grill just to give the lettuce a little color, about 30 seconds on each side.
  • To assemble the salad, put the grilled iceberg discs on 2 serving plates. Slice the top and bottom of each egg so it will stand upright, and halve each crosswise; set 3 egg halves upright on each lettuce disc. Arrange 6 wedges of avocado and 6 pieces of bacon on each disc, pointing inward and stacking them on top of each other. Scatter the radish slices and onion rings evenly over each salad and divide the tomatoes between each, scattering them over the top. Drizzle a little olive oil and the red wine vinegar over each salad and onto the plate. Sprinkle the blue cheese over the top of the salads and onto the plate and garnish each with a sprinkling of chopped herbs. Serve immediately.
  • Bring a medium saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook for exactly 6 minutes. (Note: It is imperative that the eggs are at room temperature before cooking them to achieve the right consistency with this method.)
  • Meanwhile, fill a bowl with ice water. Using a strainer or slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let stand for at least 5 minutes; peel. When sliced, the eggs should have firm whites with runny yolks that are just beginning to set.

CLASSIC COBB SALAD



Classic Cobb Salad image

Making this salad is a lot like putting in a garden. I "plant" everything in nice, neat sections, just as I do with seedlings. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

6 cups torn iceberg lettuce
2 medium tomatoes, chopped
1 medium ripe avocado, peeled and chopped
3/4 cup diced fully cooked ham
2 hard-boiled large eggs, chopped
3/4 cup diced cooked turkey
1-1/4 cups sliced fresh mushrooms
1/2 cup crumbled blue cheese
Salad dressing of choice
Optional: Sliced ripe olives and lemon wedges

Steps:

  • Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 586mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

COBB SALAD WRAPS



Cobb Salad Wraps image

A homemade dressing lightens up these refreshing tortilla wraps. The avocado, bacon, blue cheese and tomato deliver the flavors I enjoy most while keeping me on my healthy eating plan. -Lynne Van Wagenen of Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 18

2 cups cubed cooked chicken breast
1/2 cup chopped avocado
4 bacon strips, cooked and crumbled
1 celery rib, thinly sliced
1 green onion, sliced
2 tablespoons chopped ripe olives
2 tablespoons crumbled blue cheese
2 tablespoons lemon juice
1 tablespoon honey
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
4 romaine leaves, torn
4 whole wheat tortillas (8 inches), warmed
1 medium tomato, chopped

Steps:

  • In a small bowl, combine chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in oil. Pour over the chicken mixture; toss to coat. , Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomato; roll up.

Nutrition Facts : Calories 372 calories, Fat 14g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 607mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Don't be afraid to experiment with different toppings. There are many different ways to make a cobb wedge salad, so feel free to add your own personal touch.
  • Make sure to chill the salad before serving. This will help to keep the ingredients crisp and refreshing.
  • Serve the salad with a variety of dressings. This will allow your guests to choose the dressing that they like best.

Conclusion:

The cobb wedge salad is a classic dish that is perfect for any occasion. It is easy to make, delicious, and can be customized to your own liking. So next time you are looking for a refreshing and satisfying salad, give the cobb wedge salad a try.

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