The main reason my family heads to the Brown Derby in Disney World is for the Cobb Salad. Unfortunately, the Worcestershire Sauce isn’t gluten free (or at least they don’t prepare the dish in a gluten free fashion), so I can’t have it there! BUT, have no fear, this recipe is now all over the internet since they began handing it out a few years ago, and I’ve modified it for my taste preferences and my preparation skills.
The best part of this dish is the finely chopped ingredients. Seriously, it makes a difference. Unfortunately, that’s kind of time consuming. However, the more time you make this dish, the better your knife skills will be. And, even more fortunately, it doesn’t involve much skill, just a bit of time and dedication!
Have no fear! There is a gluten free worcestershire sauce that you can use, even if Disney doesn’t stock it!
Now, I actually don’t really enjoy eggs. Most Cobb Salads have eggs. You can easily add them to this salad by finely chopping them and adding yellow to this beautiful rainbow of colors. Or, if you’re a vegetarian, sub out the chicken for egg! 🙂
Without further ado, here’s the recipe AND directions on how to put it in a jar as the perfect to go meal!
My Favorite Cobb Salad*
Allergies: Lea and Perrins Worcestershire Sauce hasn’t contained soy protein since 2011, but you should always check to be certain if you have a soy allergy.
The freshest ingredients
- Mixed Greens: Iceberg Lettuce (½ head), Romaine Lettuce (½ head), Chicory (small bunch), and Watercress (½ bunch)
- Tomatoes (2 or more)
- Turkey, poached (½ breast)
- Bacon (≈ 6 strips)
- 2 tbsp. Chives
- Optional: Blue Cheese, Hard Boiled Egg, etc.
- When Packing To-Go: Carrots
- 1 cup of Water
- 1 cup Red Wine Vinegar
- Juice from ½ Lemon (Freshly Squeezed, you may add a bit more here)
- 1 tbsp. Lea and Perrins Worcestershire Sauce
- 1 tbsp. ground black pepper
- 2½ tbsp. Salt
- 2+ cloves Minced Garlic (varies by taste preferences)
- 1 tsp. Sugar
- 1 tsp. Ground Mustard
- 3 cups of Vegetable Oil
- 1 cup of Olive Oil
- Preheat the oven and cook your bacon and turkey. Once cooked, let them cool before crumbling and dicing them.
- Finely chop the greens and mix them together. Then cut, tomatoes, avocados, and any other fixings you’d like in your cobb salad. Place all the ingredients in lines on a plate.
- Make the dressing. Begin by blending all the dressing ingredients together, except the oils. Add the oils, and blend again. You may have a bit more than you need.
- Place all your dry ingredients in a line on a plate/platter.
- Place the dressing in a bowl on the side. Pour on the salad once served. (Recommended
To Make in a Jar!
Calling all Meal Preppers! This meal is ready to go! :)
- Finely chop up carrots.
- Place dressing in a jar, then add each ingredient by density (least likely to absorb up all the dressing or become soggy). The carrots should be first! See image below. 🙂
- Store in the refrigerator. You can make these for a whole week.
Tips and Tricks
- Chicory is great, but bitter on its own. Be sure to mix it in with your other greens!
Finally, I’m sharing this tasty meal with my friends at Fiesta Friday! Thanks to Margy @ La Petite Casserole and Linda @ La Petite Paniere for co-hosting!
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