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–+ servings

Gail's Vegetable Cobb Salad

I enjoy making this salad when fresh tomatoes, corn and radishes are in season! My version is a little different from the traditional Cobb Salad, but I absolutely love my avocado vinaigrette and my other additions.
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Prep Time 1 hour
Total Time 1 hour
Course Lunch, Main Course
Servings 1 serving

Ingredients
  

  • 2 Hard Boiled Eggs
  • 1/2 cup Cottage Cheese
  • 2 medium size Tomatoes
  • 2 cups Romaine Lettuce, chopped
  • 1 ear Corn on the cob, husk and silk removed
  • 2 Radishes, sliced
  • 2 strips Prosciutto
  • Pepper to taste.

Salad Dressing

  • 1/2 small Avocado
  • 1 tbsp Onion, finely chopped
  • 4 tbsp Red Wine Vinegar
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste.

Instructions
 

  • Boil the eggs in a saucepan of water and let them cool.
  • Crisp up the Prosciutto in a fry pan.
  • Clean and cook the corn on the cob in boiling water.
  • Chop all the vegetables: Tomatoes, romaine lettuce, corn, radishes, onion, avocado.

Prepare the Salad Dressing

  • In a bowl mash up the chopped avocado.
  • Stir in chopped onion, red wine vinegar, olive oil. Stir until it resembles a smooth dressing.
  • Salt and Pepper to taste.

Assemble the Salad

  • In a large bowl or on a plate place ingredients around the plate. Tomatoes, lettuce, radishes, corn, cottage cheese.
  • Chop eggs and place on-top of the tomatoes.
  • Spoon the salad dressing over the lettuce and over the eggs and tomatoes.
  • Garnish with crispy prosciutto and pepper to taste.

Notes

I hope you love my version, as well as I do!
Keyword #cobbsalad, #eggs, #tomatoes, avocadodressing, cottagecheese, romainelettuce, vegetablesalad
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