Southern Cobb Salad

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Just the other week I was talking about how cool the weather was.  Fast forward to this week and it is H-O-T (with no rain)!  So the last thing I want to do is turn on the oven and crank up the heat in the kitchen.  Also, when it is that hot outside, I want something light and refreshing for lunch or dinner.  

I think most of us are familiar with Cobb salad.  The classic version features chicken, bacon, egg, veggies, avocado and blue cheese with a lemon vinaigrette.  It's a great salad, but since my family and I are also big shrimp lovers, I like to put a Southern spin on it.  I swap out the chicken for shrimp and the blue cheese for Feta cheese, then I dress it with the Pimento dressing.  I use the standard veggies, but I have been known to throw in some left over roasted beets from a previous meal.  I find that the beets make a good addition.  As I have said countless times, "make it for you, make it your own".

Sweet shrimp, smoky bacon, salty feta, crunchy veggies, creamy eggs and avocado all dressed with a sweet and sour vinaigrette...y'all gotta try this salad. It's so good!

Southern Cobb Salad
serves 4-6

2 hearts of Romaine lettuce, core removed, washed, and torn into bite-size pieces
1 small English cucumber, halved, seeded and cut into 1/4-inch moons
1 red bell pepper, seeded and julienned
1 avocado, peeled, pitted and cut into 1/2-inch cubes
1 cup cherry tomatoes, halved
2 to 3 green onions, trimmed and thinly sliced
1 pound colossal (or the size of your choice) shrimp, cooked, peeled, and cooled
6 slices of bacon, cooked and crumbled
3 extra large eggs, hard boiled and quartered
2 to 3 ounces Feta cheese, crumbled
Pimento Dressing (you won't need a full batch)

Place the lettuce into a large platter or individual shallow bowls.  Divide the cucumber, bell pepper, avocado and tomatoes evenly over the lettuce.  Sprinkle the green onions over top.  Lay down the shrimp, bacon and eggs. Scatter the Feta cheese over the salad. Season with kosher salt and freshly ground black pepper.  Serve and pass the dressing to dress.  Enjoy!

Source: The Galley Gourmet


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