Sitting down here amongst the palm trees in 80 degree weather I thought I would share with you a salad I made, that will give you a little taste of the Sunshine State whenever you begin to miss the summer. My Florida Cobb salad is a unique twist on the traditional Cobb. I love all the different flavors and textures going on: The velvety feel of the spinach, sweetness from the mango, the crunchy and salty bacon, the tangy blue cheese, the soft textures of egg and avocado the two super foods in the recipe, the fresh shrimp and the sweet yet heady balsamic vinaigrette ties it all together.
Florida Cobb Salad
Serves 2 ♥
Fresh Spinach, about half of a 6 ounce bag
2 hard boiled eggs
1 ripe avacado
1/2 of a ripe mango
4 slices of bacon, cooked
12-15 large shrimp, tails removed
1/3 cup blue cheese
About 1/4 cup your favorite balsamic vinaigrette
In a large bowl lay the spinach down first. Slice eggs and avocado in to small pieces. Cube mango into small pieces. Chop up bacon. For the shrimp you can use cocktail shrimp, but if you are using uncooked fresh shrimp as I did, lightly season them in salt and pepper, toss in 2 tablespoons of olive oil and bake in a single layer on a cookie sheet at 375 for about 10 minutes or until pink. Allow to cool. Arrange all your salad toppings as pictured above. Toss with dressing just before serving.