Arrrgh!!!

Actually, this is my husband's version of Cobb Salad. I used to make Cobb salad, and found that several of the items were being left behind. My solution was to put items in a separate serving bowl, and let each person make their own salad.

The base of the salad is Romaine. Rinse it in cold water, and then tear it by hand into bite sized pieces. If you have a salad spinnner, spin the romain dry. Otherwise, dry it with paper towel, and then chill it until you are ready to serve dinner.

Boil a couple of eggs, and then chill them.

You could use diced chicken from the deli, but we marinate chicken and then sautee it until the merinade cooks off and the chicken is cooked through. About an hour before you wish to cook the chicken, cube it into roughly one inch cubes, and put it in a bowl. Mix 3/4 cup rice wine, 1/4 cup soy sauce, a teaspoon or more of minced garlic, and several twists of fresh black pepper, and pour it over the chicken. You can also add some Dijon mustard to this mixture. Cover and refrigerate for at least an hour, stirring occasionally.

Fry six or eight slices of bacon. Drain and crumble.

Then cut any of the following into bite sized pieces:

Red cabbage
Tomatoes
Red pepper
pickle cucumbers
julienned carrots
Feta cheese

Peel and slice the hard boiled egg, or dice it if you prefer.

Put some finely shredded Cheddar cheese in a bowl.

Set everything out on the counter, and let your family create their own salads.

We served it tonight with garlic bread and slices of watermelon.

Enjly the produce that's available now. Use any combination of veggies that your family enjoys, and create your own "Everything but the kitchen sink" salad.