. . . what about bob? . . .

. . . robert {bob} cobb . . .

. . . inventor of the cobb salad . . .

. . . which was really just a fancy pile of leftovers . . .

. . . at the brown derby . . .

. . . again ~ here's the list of ingredients i used . . .

• romaine lettuce ~ 1/2 bunch {cut in 1/2" strips}
• iceberg lettuce ~ 1/2 head {cut in 1/2" strips}
• shredded carrots ~ 1/2 bag
• celery ~ 4 stalks {thinly sliced}

arrange on a platter ~ then neatly/artistically top with:

• 1 1/2 pounds chicken tenders {marinate, broil and dice}
• 1 pound bacon {dice, brown, drain}
• 1/2 pound medium cheddar cheese {dice}
• 6 hard-boiled eggs {cool and dice}
• 1/2 box grape tomatoes {quarter}
• 2 ripe avocados {dice}
• juice of one lime {squeeze over avocado}

season well with:

• kosher salt
• fresh ground pepper

garnish with:

• minced flat leaf parsley

. . . this salad is typically dressed with

a vinaigrette containing crumbled bleu or roquefort cheese,

but in keeping with today's theme

{and because it's husband's favorite}

we went with this instead . . .

. . . which totally reminds me of our old

"on-the-way-home-from-young-adult-dances-at-asu's-institute"

stomping grounds . . .