Cobb-Style Spinach Salad

Here's a salad that becomes the entire meal.  Grilled chicken, crispy bacon and ripe, juicy tomatoes are the featured guests over a bed of spinach greens.  If you have a salad-despising man in your life, perhaps he might cut this one a little slack.  My delectable herb dressing makes this Cobb-style Spinach Salad sing.  This dressing is also terrific to use as dip for a plate of snacking veggies.

While my family was recently away at camp, I enjoyed lunch for one on my front porch one lovely summer day. 

Cobb-Style Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1.  Place in a large bowl or platter, in amounts that correspond with the size of your crowd (or use the following estimations):

• Half a Bag of Spinach (or two huge handfuls)
• 1-2 Cups Romaine, washed and chopped

2.  Arrange in rows on top of the greens:

• 1-2 Cups grilled Chicken Breast, sliced into bite-sized chunks
• 1/2 lb. Bacon, fried, cooled and crumbled up
• 1 or more large Tomatoes, diced
• 2-4 Hard-boiled Eggs, diced
  
• 1 Cup or more Cucumber, diced
• 1 Orange Bell Pepper, diced
  
• Any other desired vegetables, diced

  3.  Drizzle with Herbed Dressing just before serving.

Dressing

Blend together in food processor or blender:

• 1/3 Cup Extra Virgin Olive Oil
• 1/8 Cup White Vinegar
• 4 Tbs. Hellman's Mayonnaise
• 4 Sliced Green Onions, all the way up through the green tops
• 1 Garlic Clove
• 1/2 Tsp. Dill
• 4 Leaves Fresh Basil (or use 1/4 Tsp. dried)
• 1/8 Tsp. dried Oregano
• 1/2 Tsp. Salt
• 1/8 Tsp. freshly ground Pepper