Welcome to Day 4 of our 12 Days of BBQ and Picnic Ideas. One of my favourite things to serve during the summer is food on a stick. There’s something so handy and portable about it and most people seem to get a kick out of it! Of course usually it’s some kind of kebab that you cook on the grill but I decided to combine my love of food on a stick with my favourite salad and boom! Cobb Salad on a Stick was born.
- rolled up pieces of lettuce (I used a variety of them to add colour and texture)
- rolled up pieces of ham and turkey breast
- folded up pieces of cooked (but still flexible) bacon
- hard boiled eggs, cut in quarters
- grape tomatoes (I”ll be honest – I’m allergic so I can’t actually eat those but they added a lovely pop of colour!)
- chunks of goat cheese (blue cheese is more traditional for a Cobb salad but I’m not a fan)
- slices of avocado
For a true Cobb salad, you need the traditional dressing to go with it. For this “on a stick” version, you can use the dressing as a dip or you can drizzle it right over the salad on a stick as you eat it. I don’t advise putting it on the entire salad at once as it can become quite messy to eat that way.
- 1 cup extra virgin olive oil (the original recipe called for 3/4 cup canola and 1/4 cup olive oil but I prefer all olive)
- 1/4 cup balsamic vinegar (for the traditional dressing you would use red wine vinegar instead)
- 1 T. lemon juice
- 3/4 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. sugar
- 1 clove of garlic, minced
- salt (I prefer pink Himalayan or kosher) and freshly ground pepper to taste
Simply whisk it all together and serve. YUM! It’s one of my favourite dressings for any kind of salad and you can adapt it by using different flavours of vinegar (how about a raspberry vinegar?) or substituting soy sauce for Worcestershire. A little wine or champagne whisked in can be really tasty too!
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Be sure to check out my blogger friends’ posts in the rest of our 12 Days of BBQ and Picnic Ideas series in the linky below.