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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Proper Cobb Salad, courtesy of Mom
Color, protein and fun for kids
Published Monday, June 4, 2018 8:00 pm
by Ashley Mahoney

Cobb salad is colorful and chock full of protein.

“Eat your salad. It will make you beautiful.”

Goodness knows how many times my mom told my sister and I that. It emerged as one of her many creative ways to entice her kids to eat their vegetables. She never intended for us to throw iceberg lettuce on a plate and call that a salad. A proper salad had to include color—multiple vegetables, some form of protein, and surely skipping cheese would be sacrilegious—unless you were her youngest child, and you made it your mission to eat all the cheese before it could hit the table. Not that I made a habit of doing that. Whatever it takes to get kids eating their vegetables, hopefully this will help.


2 tablespoons bleu cheese

2 hard-boiled eggs

1/2 cup cherry tomatoes

1 avocado

1/2 cup baby bella mushrooms

1/4cup red onion

4 cups romaine lettuce

1 tablespoon desired dressing (oil and vinegar featured here)





Cover with water

Bring to a boil over medium heat

Remove from heat and let sit covered for 15 minutes

Drain water and rinse with cool water

Allow them to cool

Remove shell and slice in half, and then in half again

Set slices off to the side



Chop lettuce into bite-size pieces

Add to a large salad bowl

Add minced onion, tomato and mushroom slices

Toss to combine

Pit and peel avocado

Inch-dice and add to salad

Add eggs and bleu cheese

Serve in desired dish

Top with dressing

Bon appétit!




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