Turn your favorite salad into a fun appetizer or side dish with no clean up! Cobb Salad on a stick is a healthy and satisfying way to eat your salad!
Cobb Salad on a Stick
Did you know there’s actually a day called “National Something on a Stick Day”? I’m not kidding, you can check it out here. It’s on March 28. It’s a food holiday that encourages you to get creative with your meals. Eating food on a stick is fun and easy, plus~ less clean up! Perfect for picnics or backyard bbq’s.
I thought I’d try this out on my kids to see what they thought. They range in age from 4-11. Well, as you can imagine, they thought it was awesome. Maybe on March 28, we’ll have all our meals on sticks. That will challenge my creative ability for sure! haha! What ideas can you think of? French toast? Crepes? Meat, cheese and pickle sticks? I’m all about easy and fun. I’m just hoping it’s warm enough to eat outside on March 28– In the mitten state, not likely.
We really like salads at our house, and often have them as the main part of the meal. Cobb salad is perfect for that, you’ve got your protein, your veggies, and dairy all on the same plate. My favorite way to take a salad up a notch is with home made dressing. If that sounds daunting, you’ve got to give it a try, it’s really not that hard, and I kind of think, you won’t go back. They are much more healthy for you. For today’s Cobb salad recipe, we’ll be making Blue Cheese Dressing. YUM!
We’ll get to the dressing, but for the salad, here’s a couple hints.
- I used Bibb lettuce (also called butter lettuce), it’s the perfect balance between leafy and crisp. It was easy to fold without breaking to put on the stick.
- Cut the hard boiled eggs in quarters, so you get a nice chunk of white and yolk.
- Keep the bacon less than crispy so it doesn’t crumble on you.
- Multi-colored cherry tomatoes make it fun, but regular are fine too.
For the dressing, it’s yogurt based, so you are getting protein and pro-biotics, not to mention no preservatives! Plain greek yogurt, garlic, blue cheese, fresh squeezed lemon juice, buttermilk and salt and pepper. Easy, right? Oh, yeah, and it’s DELICIOUS!
Enjoy your Cobb Salad on a stick! Let me know what creative ideas you have (and be sure to stop by my site, Art from My Table, for more delicious recipes)!
- 1 head of Bibb lettuce
- 4 hard boiled eggs, quartered
- 2 Avocados, peeled and diced in large chunks
- 6 strips of bacon, cooked, but not crispy
- 6-8 slices of deli-style turkey
- 1 pint cherry tomatoes
- wooden bamboo skewers
- 1/2 cup plain greek yogurt
- 1/4 cup- 1/2 cup buttermilk
- Juice of half a lemon (or to taste)
- 1 garlic clove, pressed or minced
- 4 oz of crumbled blue cheese
- salt and pepper to taste
- Prepare an assembly line of the ingredients.
- Start by threading a cherry tomato on a skewer.
- Add lettuce, turkey, bacon, avocado and egg.
- Repeat with another layer of ingredients, finish with another cherry tomato.
- Mix dressing ingredients together until well combined. Season with salt and pepper, chill if desired.
- This is a really flexible recipe. You can add the ingredients in any order, I chose to put the tomatoes on the ends just to secure it well.
- I made about 8-10 skewers with these amounts, so if you need more or less, adjust the amounts.