New Twist on Cobb Salad

Foodie Friday For Memorial Day

May 27, 2011 by

The weather in Baltimore has been really crummy lately.  Between bouts of intense thunderstorms we’ve had the 3 H’s– hazy, hot and humid.  The saving grace is that our backyard comes equipped with a pool and hot tub.

So on a perfect Sunday evening I decided to host an impromptu dinner and swim session for some friends.  But what to make to beat the heat?  I found the perfect hot weather salad that works just as well for dinner as it does for a picnic.  So thanks to Maureen Callahan and the May 2011 issue of Cooking Light, you too can impress your friends and delight your stomach all at the same time.

Here is what you need to create a wonderful Memorial Day treat.



  • 4 slices center-cut bacon (I used microwave bacon, which works just fine and beats the heat)
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon salt, divided (I used Hawaiian Red Salt, but any salt will do)
  • 2-1/2 tablespoons fresh lemon juice
  • 1-1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10 ounce) package romaine salad (I used small Artisan salad, which adds a special touch)
  • 2 cups cherry tomatoes, quartered
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges


1. Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove from pan; cut in half crosswise.  Wipe pan clean with paper towels.  Increase heat to medium-high.  Sprinkle shrimp with paprika and pepper.  Coat pan with cooking spray.  Add shrimp to pan; cook 2 minutes on each side or until done.  Sprinkle with 1/8 teaspoon salt; toss to coat.

2. While shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk.  Add lettuce; toss to coat.

3.  Arrange about 1-1/2 cups lettuce mixture on each of 4 plates.  Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrots, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

For dessert I made Dark Chocolate Bark (a variation on a Barefoot Contessa recipe and served it with a scoop of really good vanilla ice cream.  You can add a flavored liqueur for elegance, or just chow down on the chocolate.  Be sure to use a good quality chocolate– Hersey’s bars will not due here.  Go for a nice Belgian dark chocolate and be patient while melting…you do not want to burn it.

Bon Appetit!



About the Author

Debra Pearlman Has Written 23 Articles For Us!

I own my production company, Peal Productions LLC. I now make my living as a documentary filmmaker who specializes in natural history and wildlife. I get to travel and experience amazing things, but I also know how hard it is to be a woman of a certain age, trying to make a living. I expanded my production company to include work in digital media, social media, and website design. This combines my photography/graphic arts/environmental science degrees and keeps me employed.
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  1. polli

    Can’t wait to try this! Now that it’s finally hot and humid this sounds perfect. Thanks!

    • Debra A Pearlman

      Thanks Polli – It’s really good and seems so elegant while being so simple.

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