Cobb-Wedge Salad Kit (Done and Dusted) - “The Pioneer Woman”, Ree Drummond on the Food Network.

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Yannie

subheading: Cobb-Wedge Salad Kit:

2 heads lettuce (iceberg, cut into wedges)

1 pound ham (sliced ¼-inch-thick, and cut into ¼-inch cubes)

6 eggs (large, hard-boiled, halved)

2 cups Cheddar Cheese (grated)

1 pint tomatoes (grape, halved)

1 onion (red, diced)

2 avocados (Haas, peeled, pitted, tossed in the lime juice)

¼ cup lime juice (freshly squeezed)

1 cup edamame (thawed)

½ cucumber (hothouse, cut into 1-inch-thick slices, each slice quartered)

2 to 3 parsley sprigs (flat-leaf, fresh, leaves picked)

3 scallions (sliced, green and white parts)

subheading: Thousand Island Dressing:

1 cup mayonnaise (real)

⅓ cup chili sauce (such as Heinz)

¼ cup ketchup

1 tablespoon pickle relish (sweet)

1 garlic clove (minced, grated or pressed)

½ teaspoon Kosher Salt

½ teaspoon Black Pepper (freshly ground)

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Box/Cheese Grater

A Lime Juicer

A Strainer

A Rasp Grater or A Garlic Press

11 Large Resealable Plastic Bags

A Large Baking Sheet (lined with Aluminum Foil)

A Medium Mixing Bowl

A Rubber Spatula

A Small Mason Jar with Lid

A Large Rimmed Serving Platter and Serving Spoon

Shallow Salad Plates and Salad Forks

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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