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Annabel Karmel
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Chopped Cobb Salad

How to get kids eating salad? Colour is key! This vibrant chopped cobb salad features layers of carrot, sweetcorn, avocado, lettuce and tomatoes.

Gluten-free
Nut-free
Prep Time: 15 minutes
Makes: 3 portions
Great for:  Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years
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Ingredients

Salad

3 hard boiled eggs
50g lettuce, shredded
50g carrot, grated
1 cooked chicken breast, diced (or you can use chopped turkey breast)
85g tinned sweetcorn
2 small spring onions, sliced
60g Red Leicester cheese, grated (or diced Roquefort or Gruyere cheese)
1 large or 2 small avocados, diced
3 tomatoes, skinned & chopped

Dressing

1 tbsp white wine vinegar
4 tbsp olive oil
¼ tsp Dijon mustard
½ tsp caster sugar
1 tbsp double cream
Salt and freshly ground black pepper
Method
  1. Remove the shells from the boiled eggs. Chop the egg whites pass the the egg yolks through a sieve.
  2. Layer up the salad in a flat-bottomed glass bowl in the order in the image, with the shredded lettuce first, then the grated carrot and so on.
  3. Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.
  4. To make the dressing, whisk together the vinegar, oil, mustard and sugar. Finally, whisk in the double cream and season to taste. Pour over the assembled salad.

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