Pickled Beet Cobb Salad Supreme


  • 4 cups packed (6 ounces) shredded romaine lettuce
  • 1 cup diced cooked chicken or turkey breast
  • 3/4 cup Aunt Nellie’s Pickled Beets sliced, drained
  • 1/3 cup Aunt Nellie’s Holland Style Whole Onions, drained
  • 1/3 cup crumbled, cooked bacon or bacon bits
  • 1/3 cup crumbled blue cheese
  • 1 hard cooked egg, chopped
  • 1/3 cup vinaigrette or Caesar salad dressing
  • Garlic croutons (optional)


Makes 4 servings.

  1. Divide lettuce evenly among four individual serving plates or bowls. Arrange diced chicken in a row down center of the lettuce. Arrange beets and onions in rows on each side of diced chicken. Top with bacon, blue cheese and chopped egg.
  2. Cover and refrigerate up to 4 hours, if desired. To serve, drizzle with dressing and top with croutons, if desired.


Nutrition Information

Nutrition information per serving (1/4 of recipe): 240 calories; 19g protein; 12g carbohydrate; 13g fat; 670mg sodium; 95mg cholesterol; 1g fiber; 1mg iron; 0.10mg thiamin; 3863IU vitamin A; 2mg vitamin C.