zip-a-dee do-dah cobb salad

a recipe by
Kimberly Biegacki
Canfield, OH

Here in Northeast Ohio we were feeling the affects of a Nor'easter. So I was all snuggled inside with a roaring fire keeping us warm & decided to create a plateful of happiness. When my sister Linda Ann first saw the salad she said, "it made her want to sing" & she named it so! Hope you enjoy my Northern Style Cobb Salad with my favorite veggies & an incredibly light vinaigrette. This combination is sweet with strawberries & beets, savory with sharp cheddar, tangy with a vinaigrette & crunchy with cucumbers, radishes & green onions in every bite...a salad that makes your heart sing!

serves 2-4
prep time 15 Min
method No-Cook or Other

Ingredients For zip-a-dee do-dah cobb salad

  • 1 lg
    butter lettuce leaves, mixed green & red
  • strawberries, fresh, julienned
  • 1 md
    cucumbers, julienned
  • 1 can
    chick peas
  • 1 bag
    peas, frozen petite or fresh if possible
  • 1 jar
    pickled beets, julienned
  • 1 bag
    radishes, red, julienned
  • 4 lg
    eggs, boiled, chilled and julienned
  • 1 md
    block, extra sharp cheddar cheese, freshly grated
  • 3 md
    green onions, chopped thin
  • SWEETENED WHITE BALSAMIC VINAIGRETTE
  • 1/4 c
    white balsamic vinegar
  • 3/4 c
    olive oil, light or another light oil
  • 2 Tbsp
    honey
  • 2 tsp
    mrs. dash - salt free
  • salt and pepper

How To Make zip-a-dee do-dah cobb salad

  • 1
    Clean & prepare all your vegetables. Slice them and layer each item side by side in a bowl. I put the sweet butter lettuce leaves underneath the vegetables. I didn't have room for the cheddar cheese & green onions.
  • 2
    Make your dressing & you are ready to serve.
  • 3
    Great ready for to eat one delicious salad!
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