Christmas cobb salad recipe...

It's cookie-baking time here and we're up to our elbows in flour, butter, and sugar! Once the counters are visible again, I'll share a few of our favorite cookie recipes.

However; as much as I love cookies, I'm also looking forward to Christmas dinner, so I thought I'd share this salad recipe. It's been a favorite for years and you really can't go wrong.

If blue cheese isn't a favorite, use feta, add grapes or cherry tomatoes instead of mandarin oranges, or sprinkle on croutons in place of almonds. It's really a simple salad using your favorite ingredients...it's the tangy flavor of the vinaigrette that we love.

Cobb Salad

6-oz. pkg. salad mix or baby spinach
2 c. roasted turkey, chicken or ham, cut into strips
6 slices bacon, crisply cooked and crumbled
15-oz. can mandarin oranges, drained
1 avocado, pitted and sliced
1/2 red onion, thinly sliced
4-oz. container blue cheese crumbles
3/4 c. butter toffee-glazed almond slices

Cranberry Vinaigrette
5 T. balsamic vinegar
4 T. olive oil
1 T. sugar
1 c. jellied cranberry sauce


Whisk together vinegar, oil, and sugar. Continue to whisk until sugar dissolves. Stir cranberry sauce well to break up; stir in vinegar mixture slowly until well blended.

Arrange salad mix or spinach in a large pasta bowl or on a platter; arrange ingredients across lettuce. Drizzle with desired amount of dressing. Serves 4 to 6.