Iceberg Babies® Sunshine Cobb Salad
Yield: 8 main course servings; 12 as a salad course
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 3 |
cups ham, cut into 1/4" cubes |
| 3 |
cups roasted chicken breast, cut into 1/4" cubes |
| 3 |
cups bacon, cooked and cut into small pieces |
| 3 |
cups hard-boiled eggs, chopped (approx. 12 eggs) |
| 3 |
cups small croutons |
| 3 |
cups Roma tomato, peeled and chopped |
| 3 |
cups avocado, pitted, peeled and chopped |
| 3 |
cups bleu cheese crumbles |
| 4 |
cups salad dressing (bleu cheese, ranch or vinaigrette) |
1. Cut off the stem of the Iceberg Babies®, rinse under cold water and allow to drip dry completely. Cut each head into 8 equal wedges and arrange on a dinner plate, creating a circle with the wedges facing the same direction.
2. Measure out 1/3 cup of each ingredient and place a different one in front of each wedge of Iceberg Babies®.
3. Place a cup of salad dressing in the center. Enjoy!
| Chef’s comments: “Garden Hearts® Iceberg Babies® provide a perfect portion size and elegant presentation for this traditional salad.” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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