I’ve probably been to the Cheesecake Factory about 50 times {it’s my parent’s favorite restaurant}. The first time I went I ordered their Cobb salad and LOVED it. And now, even though their menu is the size of a novel, I order the same exact thing every time we go there.
So the other day when I realized I had a bunch of people to feed and a whole bunch of leftover hard boiled eggs to use up, my mind immediately went to the Cobb salad. It was a total hit, and as a bonus, it looks so pretty! Makes the perfect luncheon recipe for a crowd.
Salad:
1/2 head iceberg lettuce, washed, cored and shredded
1/2 head romaine lettuce, washed and shredded
1 large cucumber, peeled and diced
3 oz blue cheese crumbles
6 strips cooked bacon, chopped
4 hard-boiled eggs, peeled and chopped
1 avocado, peeled, pitted, and cubed
20 cherry tomatoes, cut into fourths
2 small boneless skinless chicken breast, cooked and cubed
Salt and pepper to taste
Dressing:
3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 cloves minced garlic
1/2 teaspoon Worcestershire
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Whisk together the dressing ingredients and set aside. Lay lettuce on the bottom of a platter and arrange remaining salad ingredients in pretty rows on top of lettuce. Drizzle with dressing or serve dressing on the side. Serve chilled and enjoy!
Jacki says
That looks so yummy! I wish I could have some for dinner!
Nicki says
Your recipes are truly the best ones. I don’t know why – it might be pictures.
How many people do you think this would serve?
Vanessa says
Can you please put a link directly to this recipe? I want to pin just the recipe and not the whole days worth of posting.
Vanessa says
Oops. Never mind. I got it!
Patty says
How many people will this recipe serve?
Mavis Butterfield says
I would say 4 for dinner Patty.