Autumn Cobb Salad with guest chef, Anita Dukeman

Arthur, Ill (WCIA) - Everyone has eaten or at least heard of a Cobb Salad. Today guest chef, Anita Dukeman, makes an Autumn version of the popular Cobb Salad.

Each ingredient is chopped into tiny bite-size pieces so that every forkful contains just a little bit of everything for that perfect blend of flavor. 



Here's a version of a Cobb Salad perfect for your Autumn lunch or dinner.

Autumn Cobb Salad 

2 cups iceberg lettuce, chopped
1-1/2 cups romaine lettuce, chopped
1-1/2 cups spinach, chopped
1/2 cup diced roasted squash
3 strips bacon, cooked crisp and crumbled
1 boneless chicken breast, cooked and diced
1-2 hard cooked eggs, crumbled
1/2-1 avocado, diced
1/4 cup crumbled blue cheese 
1/4 cup chopped roasted pecans (optional)
1-2 Tablespoons chopped green onion (optional)

1/2 cup (approximately) Cobb’s Old-Fashioned French Dressing 

COMBINE chopped lettuce and spinach. PLACE the greens evenly in a large bowl or large platter. 
ARRANGE roasted squash, bacon, chicken, eggs, and avocado, blue cheese, roasted pecans (optional) and green onion (optional) in long strips on top of the mixed greens.
Before serving, MIX the salad with the dressing. 
Cobb’s Old-Fashioned French Dressing 
Makes 1-1/2 cups 

1/4 cup water 
1/4 cup red wine vinegar 
1/4 teaspoon sugar 
1 teaspoon freshly squeezed lemon juice 
1-2 teaspoons salt 
3/4 teaspoon freshly ground black pepper 
3/4 teaspoon Worcestershire sauce 
1/4 teaspoon dry English mustard (I use Coleman’s)
1 small clove garlic, finely minced 
1/4 cup extra-virgin olive oil (good quality)
3/4 cup salad oil 

BLEND all ingredients together (first 9 ingredients), except the oils. 
ADD the olive oil and salad oil. 
MIX well until well combined. CHILL and SHAKE to combine before serving.

 

Join Anita November 18 from 11:30am-1pm as you will prepare Pad Thai and Chicken Satay. 

This class is designed specifically for teens, grades 6th through 9th. The class is limited to 10 teens and there is no cost to attend.
Please call the Arthur Public Library District at 543-2037 to register.


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