You can be as creative as you want with ingredients in making your Cobb Salad. We made a twist to this classic recipe by using fish instead of chicken or turkey. We suggest using Van de Kamp’s® or Mrs. Paul’s® 100% whole fish fillets for a great start to a delicious meal!
8 Mrs. Paul’s® Beer Battered Fillets
4 cups torn romaine and /or iceberg lettuce
1 tomato, diced
2 hard-cooked eggs, quartered
2 cups Birds Eye® Green Beans, cooked according to package directions and cooled
4 slices of bacon
Creamy-style salad dressing
1/4 cup crumbled blue cheese (optional)
How to Make It
Bake Beer Battered Fish Fillets according to package directions; cut into bite-size chunks.
Meanwhile in a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain.
Arrange lettuce on large serving platter. Top with baked Beer Battered Fillets, tomato, eggs, green beans, and bacon.
Drizzle with your favorite creamy-style dressing. Sprinkle, if desired, with crumbled blue cheese.
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