skip to Main Content

Serves four to six


  • 1/2 cup blanched peas or frozen peas (defrosted)
  • 1/2 cup diced fennel
  • 1/2 cup diced and blanched carrots
  • 1/2 cup diced cucumbers
  • 1/2 cup diced celery
  • 1/2 cup minced red onion
  • 1 cup diced roasted beets
  • 8 basil leaves, sliced thinly into julienne
  • 1/4 cup minced parsley
  • Minced tarragon to taste
  • 4 Roma tomatoes thinly sliced into needles
  • 1/2 cup extra virgin olive oil
  • 2 tbs. lemon juice
  • 3 tbs. sherry wine vinegar
  • Salt and freshly ground pepper to taste

Try adding diced roasted chicken, bacon, avocado and blue cheese for a fabulous Cobb Salad!

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published.

City and state are only displayed in our print magazine if your comment is chosen for publication.


More Like This

Back To Top