Southwest Cobb Salad

Boy oh boy it’s been hot in Colorado, so much so it’s nice (despite the air conditioning) to make dinner on the grill. It save the house from temporarily heating up and adds some great flavor to your food.

We made these Southwest Cobb Salads last night and they were absolutely delicious. Differentiating our salads lately has been a struggle, but last week while traveling I had a southwest salad and it led to the inspiration for this. Who doesn’t like the sound of a grilled salad? We must not be friends if you are saying yes, or maybe we are, you just haven’t stepped out of the box.

I wish our garden was a bit farther along, so that we could have sourced all of the vegetables for this salad from it, however it’s not. The cooler spring and early summer here has the beast off to a late start, but we were still able to get some vegetables from it. The swiss chard being my favorite.

My husband had never had it until this summer when I decided to plant it in the garden, and one evening I got a text from him saying it was the best greens of life. I hadn’t had swiss chard in forever, so when I got home from traveling that week, we made another salad with it and I was blown away. There is an incredible amount of flavor in swiss chard that other greens just don’t have.

While this isn’t a traditional Cobb salad with the hard-boiled egg, it is pretty darn good, and you could add the egg if you like. I just felt like there was enough going on with the salad already that it really didn’t need the egg. I hope you enjoy this Southwest Cobb Salad just as much as we did.

Substitutions/Options

• Chicken instead of boneless pork chop
• Radishes can be added
• Grilled Zucchini can be added
• Bacon Bits

Southwest Cobb Salad