Summer Cobb Salad

Written By Judy Doherty, MPS, PCII
Summer Cobb Salad

Summer Cobb Salad

Yield 0
Author Judy Doherty
Prep time
10 Min
Cook time
10 Min
Total time
20 Min
This delicious entree salad is packed with fresh summer veggies along with select traditional ingredients.

Ingredients

  • 2 cups bibb lettuce, cut, rinsed, spun dry
  • 2 cups cherry tomatoes, remove stem and cut in half
  • 1 tablespoon blue cheese crumbles
  • 1 avocado, peeled, cored, and cut into slices
  • 4 eggs, hardboiled, peeled, cut in half
  • 1 slice red onion, cut in half
  • 1 red pepper, cut into strips

Instructions

  1. Prepare all the ingredients. Chill until ready to assemble.
  2. To assemble, toss the lettuce in vinaigrette. Place on a plate. Top with all the ingredients. Serve immediately.
  3. Chef's Tips: We opted to omit the bacon bits and use more avocado than the traditional Cobb salad. The lettuce here is cranberry bibb lettuce but any bibb or green lettuce will do.
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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