Cobb Salad With Edamame, Prosciutto and Bacon

Cobb Salad With Edamame, Prosciutto and Bacon

I wildly vary my Cobb Salad in the summertime, according to what I have around and what vegetables are in abundance.  For example, if I were to make this same salad today, I would add some thinly sliced yellow squash.

However, a few things stay the same.  There is always bacon.  There is always blue cheese.  And there is always, always this wonderful garlicky vinaigrette.

You can substitute or add turkey and cheddar cheese.  Throw some fresh corn in there.  Like most salads this recipe is super versatile, but you won’t be disappointed if you make it just like it is.

Because it is yum.

Cheers to summer and colorful salads, y’all!

Cobb Salad With Edamame, Prosciutto and Bacon

Salad Ingredients

3/4 pound thick-sliced Petit Jean bacon, cooked, drained and cut into 2-inch pieces

8 cups spring mix or other lettuce

1/2 pound Prosciutto OR you can use roasted turkey breast, sliced 1/4-inch thick

1/4 pound blue cheese, roughly crumbled

2 large hard-boiled eggs, cut into wedges

6 medium vine-ripe tomatoes, cut into wedges

1 medium Haas avocado, peeled and cut into 1/4-inch wedges

1/4 pound edamame, shelled

Dressing Ingredients

1/4 teaspoon dry mustard powder

1 teaspoon Worcestershire sauce

1 medium clove garlic, finely chopped

2 tablespoons red-wine vinegar

1/3 cup extra-virgin olive oil

Coarse salt and freshly ground black pepper

Fill a platter with spring mix and arrange everything else in rows on top.

Mix the dressing in a mason jar and pour it over the salad and toss, or serve the dressing on the side.

I decide if I am going to toss the salad by how much will be leftover and by how picky my eaters are.  I serve it both ways.

Lovely Cobb Salad photos are the work of Whitney Loibner