Make this All-American Cobb salad, in honor of the upcoming July 4th weekend. Robert H. Cobb is said to have created this salad at his Los Angeles Brown Derby restaurant in 1937. It can be made ahead, and it’s easy to take to a picnic or serve on the patio.

The story goes that Cobb was in his restaurant, had not eaten by midnight and was hungry. So he took whatever was leftover in the refrigerator and created this salad. Take this recipe as a guide and use whatever you have on hand for your Cobb salad.

COBB SALAD

Serves 2.

• 4 c. lettuce

• 2 hard-cooked eggs, chopped or sliced

• 4 oz. deli ham, chopped

• 2 tomatoes, each cut into quarters

• 1/4 c. (2 oz.) crumbled Roquefort cheese

• 1 avocado, chopped

• 1/2 lb. cooked boneless, skinless chicken breast

• 2 tbsp. chopped chives

• 1/2 c. prepared olive oil and vinegar dressing

Directions

On a single serving plate, or 2 individual ones, spread out the lettuce. In individual rows over the lettuce, line up the eggs, ham, tomato quarters, cheese, avocado and chicken. Sprinkle the chives over all. Drizzle the dressing on top.

Nutrition information per serving:

Calories 730 Fat 44 g Sodium 2,020 mg

Carbohydrates 20 g Saturated fat 13 g Total sugars 7 g

Protein 64 g Cholesterol 335 mg Dietary fiber 8 g

Exchanges per serving: 1 vegetable, 1 carb, 9 medium-fat protein.