Cobb Salad

One thing that I love about Cobb salad is that it makes a complete meal. Another thing I love about it is that I can lay it out on a platter and make it look like a layered salad. You can mix it all together if you want, but I like laying the ingredients out one at a time so it makes a pretty striped pattern. Also the proportions are flexible, if you want to use 6 eggs and a whole package of bacon, go right ahead!

Ingredients
1 head of romaine, chopped
2 cups watercress, chopped a bit
1 cup baby arugula
3 hard boiled eggs, peeled and chopped
8 slices of bacon, cooked and broken into pieces
2 cups diced chicken or turkey (you can even use deli slices for great ease of assembly)
2 avocados, pitted, peeled and diced
1 tomatoes, chopped
1 cup crumbled blue or feta cheese


Process

1. In a large bowl or platter, arrange the chopped romaine, watercress, and Arugula.
   
2. One by one, arrange the remaining ingredients over the bed of lettuce.
   
3. Serve with a variety of dressing choices - My Cobb dressing, blue cheese or a vinaigrette.
   
4. Enjoy!
   

Asian Coleslaw

Even coleslaw purists will enjoy this yummy twist on an original! It originally came from Martha, but I removed some of her high maintenance steps. For example, someone who wants to make the construction of this salad easier, please feel free to buy the prepackaged slaw mixes - but the simple angel hair version and the chunkier version with the broccoli in it. If you do go this route, still get the Jicama because it adds a fantastic touch to the sauce. Or you could just make the dressing and add it to what ever coleslaw or salad you would like.

Ingredients
Dressing =
1 cup mayonnaise
2 Tbs toasted sesame oil
2 Tbs Mirin or Rice wine vinegar
1/4 cup chili sauce
3 Tbs lime juice
1 inch long piece of ginger, peeled and grated.
2 tsp sesame seeds
salt and pepper to taste
Slaw =
1 head Napa cabbage
1/2 head green cabbage
1 turnip peeled
I Jicama root, peeled
1 Daikon radish, peeled
1 large carrot, peeled
4 scallions, thinly sliced
1 red bell pepper, seeded and thinly sliced
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro

Process

1. In a medium bowl, make the dressing by whisking together all the ingredients. Set aside.
   
2. Core the cabbage heads, cut into quarters, and then thinly slice them. Transfer to a large bowl.
   
3. In your food processor with the grating wheel on, grate the turnip, Jicama, Daikon and carrot. Place in large bowl with cabbage.
   
4. Cut scallions, peppers, mint and cilantro and add to large bowl.
   
5. Add dressing to large bowl and toss to combine.
   
6. Cover with plastic wrap and chill for at least 2 hours.
   
7. Serve chilled. Keeps for up to 4 days.