Tag:

salad

Cobb Salad Recipe

by jughandle May 23, 2019

written by jughandle

The owner of the Brown Derby restaurant, Robert Cobb invented this salad to feed a friend who dropped in one night asking what Robert had to eat.

Accommodating his friend, Mr. Cobb went to the refrigerator and used what was available to make the now famous deconstructed salad.

In Mr. Cobb’s spirit, it is not necessary to hold fast to this Cobb Salad recipe. Mr. Cobb would be fine if you made any substitutions you would like.

Included with the salad recipe is the Brown Derby Cobb French Dressing recipe as an added bonus. – Jughandle

Cobb Salad

Nutritional Information is for the Salad without dressing.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword Cobb Salad

Protein Egg

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Main Course, Salad, Side Dish

Cuisine American

Keyword Cobb Salad

Protein Egg

Cooking Method fresh chopping

Hot/Cold Dish Cold

Servings 4 Servings

Author jughandle

Ingredients

1/2 head Romaine lettuce
1/2 head Boston Lettuce
1 bunch Curly endive frisee
1/2 bunch Watercress coarsely chopped
6 Slices bacon crumbled
2 avocados cubed
3 hard cooked eggs chopped
1 skinless chicken breasts cooked and diced
1 tomato chopped finely
2 Tbsp fresh chives
1 C Brown Derby French Dressing Served on the side See Recipe Below

Instructions

Directions:

Cook the bacon until crisp on both sides. Cool, then crumble the bacon and set aside.
In a large salad bowl, toss together the various finely chopped lettuces and watercress.
Arrange the chicken, the bacon, egg, tomato, and the avocado decoratively over the greens and garnish the salad with the chives.
Serve 1 cup of the dressing on the side separately.

Notes

The beauty of this salad is in the presentation. Each ingredient is grouped in rows, side by side.

Nutrition Facts

Cobb Salad

Amount Per Serving (1 g)

Calories 411 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 7g44%

Cholesterol 179mg60%

Sodium 318mg14%

Potassium 1029mg29%

Carbohydrates 13g4%

Fiber 8g33%

Sugar 3g3%

Protein 18g36%

Vitamin A 8270IU165%

Vitamin C 20.7mg25%

Calcium 71mg7%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Brown Derby French Dressing Recipe

Brown Derby Cobb Salad French Dressing

Nutritional Information is for the Salad dressing.

Course Lunch

Cuisine American

Keyword Cobb Salad

Cooking Method Blender, Whisking

Hot/Cold Dish Cold

Course Lunch

Cuisine American

Keyword Cobb Salad

Cooking Method Blender, Whisking

Hot/Cold Dish Cold

Servings 24 Servings

Author Robert Cobb

Ingredients

For the Brown Derby French Dressing:

1 C vinegar Red-wine
1/2 Tbsp lemon juice Juice of 1/2 lemon
1 tsp Worcestershire sauce
1 tsp Dijon mustard English or French mustard of any kind
1 C Olive Oil
2.5 C Vegetable oil
Salt to taste
Pepper to taste
1 clove Garlic chopped
2 tsp sugar or to taste

Instructions

Directions:

To Make The Dressing:

yields 1-1/2 qts
Mix all ingredients, except the oils and sugar in a bowl or 2 qt. mason jar
Add the oils slowly while whisking or blending to emulsify
add sugar 1/2 tsp at a time to taste – remix
adjust seasonings
chill before serving

Notes

This recipe makes 48 oz of dressing. A serving of dressing is usually 1-3 oz. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.

Nutrition Facts

Brown Derby Cobb Salad French Dressing

Amount Per Serving (2 oz)

Calories 279 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 20g125%

Sodium 5mg0%

Potassium 2mg0%

Carbohydrates 1g0%

Sugar 1g1%

Protein 1g2%

Vitamin C 0.2mg0%

Calcium 1mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

May 23, 2019 0 comments

American Food Broccoli Darlene Myer Fresh Chopping Salad Vegetables

Darlene’s Broccoli Salad

by jughandle January 15, 2018

written by jughandle

Darlene’s Broccoli Salad recipe is an adaptation of a Paula Deen recipe which originally had a cup of mayo instead of the yogurt. Her recipe had over 440 calories per serving. Darlene’s has only 305. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.

Darlene often substitutes nuts like pecans or walnuts for the sunflowers seeds when they are hard to find. Feel free to sub other ingredients out as you like. np of mayo instead of the yogurt. Her recipe had over 440 calories per serving. This one has only 250. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.

Broccoli Salad

Low calorie adaptation of a Paula Deen recipe.

Course Lunch, Salad

Cuisine American

Keyword Broccoli Salad

Protein bacon

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Lunch, Salad

Cuisine American

Keyword Broccoli Salad

Protein bacon

Cooking Method fresh chopping

Hot/Cold Dish Cold

Servings 8 servings

Author jughandle

Ingredients

1 lb Broccoli Florets cut into bite sized pieces
6 slices Bacon cooked crispy and crumbled
1/2 Cup Vidalia Onions Or red onions chopped
1/2 Cup Raisins
1/4 cup dried cranberries
1/4 Cup Sunflower seeds
8 oz Cheddar cheese diced into 1/4 inch pieces
1 Cup cherry tomatoes halved

For the Dressing

1 Cup Plain Greek Yogurt
1 Tbsp apple cider vinegar
3 Tbsp sugar or to taste
1 tsp kosher salt or to taste
1/2 tsp black pepper or to taste

Instructions

Cut the washed broccoli florets into bite size pieces.
Chop the Vidalia or red onion
Cut the cherry tomatoes in half
Cut the cheddar cheese in to 1/4-3/8" cubes
Add the veggies to a bowl along with raisins, cranberries, sunflower seeds and crumbled bacon.
Mix yogurt, vinegar together with (put vinegar in 1 T at a time and check flavor), sugar, salt & pepper in separate bowl, mixing well.
Pour over veggies and toss.
Adjust seasonings
Chill in refrigerator before serving.

Nutrition Facts

Broccoli Salad

Amount Per Serving

Calories 305 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Cholesterol 42mg14%

Sodium 610mg27%

Potassium 429mg12%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 10g11%

Protein 15g30%

Vitamin A 728IU15%

Vitamin C 56mg68%

Calcium 268mg27%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

January 15, 2018 3 comments

Al Steible Combination Side Dishes Dinner/Supper German Food Potato Salad Starter Steible Family Stove Top

German Potato Salad with Eggs

by jughandle August 25, 2011

written by jughandle

This German Potato Salad with Eggs and hot bacon dressing recipe came from my German family side. Passed down through my mother’s side of the family from Alsace Lorraine. I know it is at least 150 years old, but it could be older. Keep in mind that when my Grandfather made this dish, there were no measurements used, only experienced eye-balling. The amounts are my estimates/adjustments over the years. Feel free to modify whatever doesn’t work for you. – jughandle

My grandfather used the bacon dressing for this dish in several recipes. He made wilted spinach with hot bacon dressing, and “spring tonic” buckwheat pancakes with dandelion greens and hot bacon dressing. It always tasted different, but great.

German Potato Salad with Eggs and Hot Bacon Dressing

This recipe has been in my family for over 150 years. It was brought to this country by my great grandparents and taught to me by my grandfather Al Steible.

Course First Course, Salad

Cuisine German

Keyword German Potato Salad

Protein bacon, Eggs

Cooking Method Boiling, Pan Fried

Hot/Cold Dish Hot

Course First Course, Salad

Cuisine German

Keyword German Potato Salad

Protein bacon, Eggs

Cooking Method Boiling, Pan Fried

Hot/Cold Dish Hot

Servings 10 servings

Author Al Steible

Ingredients

4 pounds red potatoes cooked and peeled
1/4 pound bacon about 5-6 pieces fried crispy and reserve the grease
3 Tbsps bacon grease from the fried bacon to make the dressing
1 cup onion chopped white onion
1/2 tsp celery salt
1 tsp celery seeds
4 eggs hard cooked and sliced
4 scallions sliced about 1/4 inch long
1/2 Cup white vinegar
1 Cup water to dilute vinegar, use more or less to taste
Kosher salt more or less to taste
black pepper more or less to taste
1/2 Tbsp Dijon Mustard optional

Instructions

Prep

Bring a large pot of water to a boil. Blanch the potatoes then peel and quarter.
Place the quartered potatoes into another pot, and fill with enough cold water to cover. Always start potatoes in cold water
Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
hard cook the eggs in another pot then cool, peel and quarter

For the hot bacon dressing

Fry the bacon in a large deep skillet over medium-high heat. Fry until browned and crispy.
Remove bacon from the pan, drain grease and reserve 3 Tbsps of grease in the pan.
Add chopped white onion to the hot bacon grease, and saute over medium heat until translucent.
Add the vinegar, water and mustard to a measuring cup, mix and taste.
Adjust seasoning, water or vinegar, It shouldn't taste too bitter. Some people use sugar to sweeten the flavor.
Add the liquid to the hot frying pan with the bacon grease slowly, not to splatter.
Bring to a boil, add salt and pepper, stirring for 1 to 2 minutes

To Assemble

Put the potatoes and eggs in a large serving dish. Sprinkle with the celery seeds, celery salt and parsley and toss to mix.
Crumble in half of the bacon. Pour the hot bacon dressing over the potatoes, eggs and bacon. Mix to coat and combine.
Crumble the remaining bacon and sliced scallions over the top, serve warm.

Nutrition Facts

German Potato Salad with Eggs and Hot Bacon Dressing

Amount Per Serving

Calories 262 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 77mg26%

Sodium 268mg12%

Potassium 976mg28%

Carbohydrates 34g11%

Fiber 4g17%

Sugar 5g6%

Protein 8g16%

Vitamin A 155IU3%

Vitamin C 20.7mg25%

Calcium 49mg5%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Useful links:

How To Cook A HardBoiled Egg

Dandelion Greens

August 25, 2011 2 comments

American Food Cuisines Just Recipes Salad

Jughandle’s Modified Caesar Salad

by jughandle August 4, 2011

written by jughandle

This post is a recipe for my “Jughandle’s Modified Caesar Salad” that I think you’re going to like. The modification is a substitution of limes for lemons and I use a tablespoon of mayo instead of a raw egg for the emulsifying element of the dish. Let me know what you think.

Jughandle

Jughandle's Modified Caesar Salad

Jughandle's Caesar Salad substitute lime for lemons for an extra tang. The raw egg used in the original as an emulsifying agent is replaced by a dollop of mayo for safety.

Course Dinner, First Course, Lunch, Main Course, Salad

Cuisine American

Keyword modified Caesar Salad

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Dinner, First Course, Lunch, Main Course, Salad

Cuisine American

Keyword modified Caesar Salad

Cooking Method fresh chopping

Hot/Cold Dish Cold

Assembly Time 10

Servings 4 Servings

Author jughandle

Ingredients

For The Salad:

10 cup (470 g) Romaine Lettuce about 3 small heads torn into bite sized pieces
2 oz (56.7 g) Parmigiano-Reggiano cheese grated
black pepper in a grinder

For The Dressing:

1/3 cup (72 g) olive oil
1/4 cup (60.5 g) lime juice or the juice of 2-3 limes more if needed
1/2 tsp (0.5 tsp) worcestershire sauce
1/2 tsp (0.5 tsp) Tabasco sauce
1 Tbsp (1 Tbsp) mayonnaise
1 tsp (1 tsp) anchovy paste or 2 anchovy fillets
1 clove (1 clove) garlic pressed
Kosher salt As needed
1 (1) lime cut into half

For The Croutons

4 pc (4 pc) white bread stale bread is best cut into cubes for croutons
1/4 cup (54 g) Olive oil
1 clove (1 clove) garlic pressed

Instructions

For The Salad:

Clean and dry the lettuce. Retain 4-8 whole leaves to use in the individual serving bowls.

For The Croutons:

in a small bowl pour 1/4 cup of olive oil and press in 1 clove of garlic.
Cut the bread or baguette into 1/2 inch cubes. Put the cubes in a bowl and drizzle the olive oil and garlic mixture over the cubes. Toss to coat
spread the coated cubes on a baking sheet and toast on broil setting in the oven until brown. Don't walk away, they will burn.
Make the croutons again if you burned them.
Set them aside

For The Dressing:

In a large wooden salad bowl pour 1/2 of Olive oil in the bottom. Drop in the worcestershire sauce, Tabasco Sauce and 2 oz of lime juice.
mix briskly with a whisk.
At the edge of the oil, put the dab of mayo, next to it the pressed garlic and anchovy paste or fillet.
Take 1/2 of the lime you cut and using it as a mixer or muddling tool, mix the solid ingredients into the liquids. Press the open face of the lime against the mayo, garlic and anchovy rubbing them on to the bottom of the bowl while mixing with the liquid.
When you've done all the mixing you can, squeeze the lime into the mixture, add a pinch of salt and finish blending with your whisk.
Take one of the Romaine leaves and dip into the dressing and taste. If it tastes too oily add more lime. If it needs salt add some and taste again.

Assemble The Salad:

When the dressing tastes right, add the torn romaine, the croutons and 1/2 of the Parmesan cheese. Toss to coat thoroughly.
Either at the table or in the kitchen, divide the retained whole romaine leaves among the individual serving bowls. Place a serving of salad on each and sprinkle a little more parmesan on them.
When the guests get their bowl, ask them if they would like black pepper on the salad and either grind the pepper mill for them or pass the mill so they can do their own.

Notes

Note: This salad could be a meal unto itself by including bread or a warm side. A baked potato with all the fixings comes to mind. If that is the case you might want to double the serving size to update the ingredient amounts.

The mayonnaise in the dressing takes the place of the original raw egg. I felt it was just as good of an emulsifying agent and much safer.

Nutrition Facts

Jughandle's Modified Caesar Salad

Amount Per Serving

Calories 394 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 7g44%

Cholesterol 12mg4%

Sodium 342mg15%

Potassium 338mg10%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 2g2%

Protein 7g14%

Vitamin A 10345IU207%

Vitamin C 15mg18%

Calcium 218mg22%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

August 4, 2011 0 comments

Just Recipes Salad Vegetables

Recipe – Chopped Vegetable Salad

by jughandle July 16, 2011

written by jughandle

I stole this recipe directly from David Lebovitz’s blog. Please visit his site for great insight to living and eating in France.

Chopped Vegetable Salad with Lemon-Garlic Dressing
Two servings
I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.
For the dressing:

2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil

For the salad:

6 cups (700g) mixed chopped vegetables and other additions, such as:

-Crumbled bacon
-Diced avocado
-Cubed grilled chicken
-Batons of baked tofu
-Crumbled feta, goat, or blue cheese
-Shredded romaine, radicchio, or gem lettuce
-Sliced or quartered radishes
-Grated or julienne-cut carrots
-Shredded red cabbage
-Minced parsley or chives
_Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
-Diced hard-cooked eggs
-Pumpkin seeds
-Quartered cherry tomatoes
1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork

2. Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)

3. Add the salad ingredients and toss well.

July 16, 2011 0 comments