Wouldn’t you love to have a salad named after you? It’s the Holy Grail or is that just a dietitian thing?
Poor Mr. Cobb. You’ve got to love him. He created this salad as a way to use up leftovers. Clever right? And with food waste estimated at about 40% we need all the help we can get.
His original salad creation from the 1920’s in Hollywood’s Brown Derby Restaurant gets butchered over and over again.
Now here I go making him roll in his grave, yet again. He’s probably thinking, oh it’s a dietitian this time I bet she’s going to oust the bacon and he’d be right. Sorry Mr. Cobb. Kids already get too much salt.
Will your child bring a version of Cobb’s salad to school for lunch?
I bet other folks would love to know what Cobb salad combo your child likes to eat.
Kindly share your ideas here.
Kids Cook!*Tell the story about Mr. Cobb to your kids and ask them to create their own version of a salad named after themselves (of course!) with any combination of cheese, vegetables, protein, and plenty of greens.
- 4 cups (1 L) lettuce leaves, washed and torn
- 4 hard-cooked eggs, sliced
- 1 cup (250 mL) cooked chickpeas (or any other lean protein)
- 1 cup (250 mL) diced peppers (or any vegetables on hand)
- ½ cup (125 mL) diced hard cheese
- Homemade vinaigrette. Get your kids to make it! Try this easy DIY vinaigrette from the kind folks at Canola Eat Well.
- Portion out the lettuce into 4 containers, top with sliced eggs, chickpeas, peppers and cheese. Seal and store in the fridge. Pack up the vinaigrette separately.