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East Coast Cobb Salad
Great meal on a hot summer night! Add a glass of white wine and some crusty bread, dinner is served.
Course Appetizer
Cuisine Seafood
Servings
people
Ingredients
Course Appetizer
Cuisine Seafood
Servings
people
Ingredients
Instructions
  1. Lightly toss the washed greens, olive oil, red wine vinegar, kosher salt, and fresh ground pepper (be careful not to over-dress the salad). Place on a large platter.
  2. Place the rest of the ingredients over the top of the greens, forming rows, keeping colors separated to form stripes over the top of the salad. Sprinkle an extra pinch of salt and fresh ground pepper, and serve.
Recipe Notes

You can place a simple vinaigrette dressing on the table, for those who prefer a little extra. This salad can also be made with fresh picked Maine Crabmeat instead of one of the other seafoods. If you do not like Gorgonzola cheese, Bleu cheese or another strong-flavored cheese can be used.

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