Ad
related to: where did cobb salad originate
Search results
Results From The WOW.Com Content Network
The Cobb salad is an American garden salad typically made with chopped salad greens (authentically romaine lettuce), [1] tomato, bacon, chicken breast, hard-boiled eggs, avocado, chives, blue cheese (often Roquefort; some versions use other cheeses such as cheddar or Monterey Jack, or no cheese at all) and red wine vinaigrette.
The Cobb salad was invented in Los Angeles in the 1930s. Legend has it that Robert Cobb, owner of celebrity Hollywood hangout the Brown Derby, was looking for a midnight snack one night in 1937 ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 12 January 2025. Food mixture, served chilled or at room temperature This article is about the type of culinary dish. For other uses, see Salad (disambiguation). Salad A garden salad platter served with bread and dressing on the side, consisting of lettuce, beetroot, cucumber, scallions, cherry tomatoes ...
A salad with chicken flavored by Chinese seasonings, popular in the United States. Çoban salatası: Turkey: Vegetable salad A combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of a simple mix of lemon juice, extra virgin olive oil and salt. Cobb salad: United States: Vegetable ...
Cobb salad received its name from a restaurant owner named Robert Cobb. After a long night of service, Chef Cobb was tired and hungry at the Brown Derby in Hollywood, CA.
I was honestly blown away by how far frozen meals have come since my college days. ... Chicken Cobb Wraps. Thai Shrimp and Cucumber Lettuce Wraps with Rice. Picnic Taco Jars. Orzo Chicken Salad ...
The Brown Derby name originated from a Malverne, New York-based restaurant of the same name that had been a hang-out for vaudevillians in the 1920s. [4] It was founded by Wilson Mizner as a small cafe, across the street from the Hollywood hot spot the Cocoanut Grove at the Ambassador Hotel .
MIX cream cheese and dressing until well blended; spread onto serving plate or bottom of pie plate. Refrigerate 1 hour. TOP with layers of all remaining ingredients.