Spanish Cobb Salad with Serrano Ham and Cabrales Blue Cheese {recipe}

Spanish Cobb Salad

This post is part of ongoing National Salad Month series sponsored here on TasteSpotting by DOLE Salads, whose Arugula blend and Iceberg blend are perfect for this recipe. Make sure you play to win a trip to Spain that they’re giving away, AND enter a Spanish-inspired recipe to in our contest to win a $500 gift card and other goodies!!!

We’re now in the home stretch of both National Salad Month sponsored by DOLE Salads AND our Spanish-Inspired Recipe Contest…so we thought we’d share something to celebrate both in one dish, a Spanish Cobb Salad!
Spanish Cobb Salad
By now you know we have a pretty obsessive “thing” for Cobb Salads, right? We’ve done a Classic Cobb, we’ve wrapped up a Cobb into a summer roll, and we’ve even composed a cheeky “Corn on the Cobb” Salad. For our Spanish Cobb, all we did was substitute some of the usual ingredients in the classic Cobb Salad with “Spanish” ingredients: Serrano ham for the classic bacon, roasted red peppers, Cabrales blue cheese, and roast chicken that we turned slightly Spanish by rubbing down with smoked paprika.
Spanish Cobb Salad
This salad is a perfect, light dinner on an early Summer evening, rounded out with a bottle of Spanish rosato or sparkling Cava!

Spanish Cobb Salad with Crispy Serrano Ham and Cabrales Blue Cheese {recipe}

makes 1 very large salad to share


2-3 generous handfuls of arugula (or ½ bag of DOLE Arugula), washed and very thoroughly dried
2-3 generous handfuls of chopped iceberg lettuce (or ½ bag of DOLE Iceberg blend)
¼ cup crumbled Cabrales blue cheese (any other blue cheese is fine)
1 roasted red pepper, chopped
5-6 paper-thin slices of Serrano ham
half an avocado, peeled and cubed
1 cup cooked Spanish Roast Chicken (see recipe on The Delicious Life)
2 hard boiled eggs, quartered
½ cup quartered cherry tomatoes

Simple Lemon Vinaigrette
¼ cup water
¼ cup freshly squeezed lemon juice
1 teaspoon salt
1 small clove garlic
½ cup olive oil


In a small bowl, whisk together the ingredients for the vinaigrette.

In a large bowl, toss together arugula and iceberg lettuce. Drizzle with about 3 tablespoons of the Vinaigrette and toss to coat all the greens.

On a large plate or shallow bowl, spread out dressed greens. Arrange blue cheese, roasted red pepper, Serrano ham, avocado, cubed chicken, eggs, and tomatoes.

Serve with dressing, salt, and pepper alongside.

this post sponsored by DOLE salads

by Sarah J. Gim on May 20, 2013 · 1 comment

{ 1 comment… read it below or add one }

Jarome May 21, 2013 at 7:31 am

I love how the color of this salad is presented. Looks yummy! Can i have some? LOL


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