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We’ve been using Plan to Eat to do our meal planning recently. It has been awesome! My favorite thing is that I can see which recipes are frequently used, so I know everyone likes it. It is super easy to input recipes, too. My friend Kat has a Meal Planning Boot Camp which will help you avoid stress when anyone asks, “What’s for dinner?” Norm put cobb salad on the plan yesterday. Sure, you just cut up stuff and put it on the plate, but I would usually just put all the ingredients into bowls and then toss. Inspired by Pioneer Woman’s blog post with her cobb salad, I did this…
I only had 2 greens on hand, no chives or green onions around, and I used prepared chicken strips instead of making my own. I added olives at the end. I don’t know many people who like blue cheese, so of course, the girls got shredded cheese and dressing of their choice – ranch dressing for Emily and poppy seed dressing for Melody.
Norm found a good way to remember what ingredients goes in a cobb salad.
E = eggs
A = avocados
T = tomatoes
C = chicken
O = olives
B = bacon
B = blue cheese
Probably a given, but this is a recipe that is super easy to prep ahead of time if you don’t have a lot of time to prep before the meal.
Thumbs up all around!
Click on the link to view more of WHAT WE’RE EATING
COBB SALAD recipe from Pioneer Woman with changes
Total time: It took me about an hour only because I kept stopping to reply to emails. That, and I was trying to figure out if I wanted to try making blue cheese dressing. :p
- Grilled chicken strips, diced (from Trader Joe’s)
- Salt and pepper
- Romaine lettuce, chopped
- Butter lettuce, chopped
- Plus other lettuce of your choice (we only had the above 2 kinds on hand)
- 6 whole hardboiled eggs, peeled and sliced
- 1 pound thin bacon, fried until crisp
- 8 oz red grape tomatoes, halved
- 2 avocados, removed from skin and diced
- 1/3 cup blue cheese crumbles
- Black pepper to taste
- Blue cheese dressing, or any dressing
- Prepare all ingredients above as instructed.
- Arrange the three types of greens in a large bowl or on a large platter in three separate sections.
- Arrange eggs, bacon, tomatoes, and avocados in different piles.
- Pile the blue cheese crumbles in the center and sprinkle the whole salad with a little black pepper.
- Serve with blue cheese dressing!
BLUE CHEESE DRESSING recipe from Pioneer Woman with changes
Total time: 5 minutes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup homemade buttermilk*
- 2 dashes Worcestershire sauce
- 4 oz blue cheese crumbles
- 1 dash salt
- 1/4 teaspoon black pepper
- In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire until smooth.
- Stir in blue cheese crumbles, salt, and pepper. Taste and add more seasoning if needed.
- Cover and refrigerate for at least 2 hours before serving. Flavors deepen as it chills!
*I didn’t have buttermilk on hand, so I used 1/4 cup milk and 1/4 tablespoon vinegar. I later realized that I did have some cream from when I made broccoli cheese soup last week. It still turned out decent, but a little milky.
*Bold instructions can be done by younger kids.
Here’s how my salad compared to Ree’s. I still need to work on presentation and photography. Any food bloggers reading this? :p