Texas Cobb Salad
I always find myself craving a Cobb salad when temperatures begin to rise. It’s a hearty dinner with abundant toppings that deliver a variety of flavors in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at texascooppower.com.
Cooking tools:
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Pot
- Stove
- Oven
- Spoon
- Can opener
Ingredients
- 1 head romaine lettuce, coarsely chopped
- 6 hard-boiled eggs, peeled and halved
- 8 slices bacon, fully cooked and cut into bite-size pieces
- 2 avocados, sliced
- 1 can pinto beans (15 ounces), drained and rinsed
- 2 ears corn, roasted and sliced off the cob
- 16 ounces cooked beef fajitas, sliced
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 chipotle pepper in adobo sauce, minced, sauce reserved
- 2 teaspoons reserved adobo sauce
- 1 small shallot, thinly sliced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
