Winter Cobb Salad

Yields: 4 Servings


1Lbs 16/21ct Shrimp tail-on, peeled & deveined

8-10 slices Bacon, halved

2 cup Vegetable Oil

6ea Eggs, hard-boiled, sliced

1pkg -5oz Net Wt Baby Arugula Lettuce, washed & dried

2ea Avocados, sliced

6oz Blackberries, rinsed

8oz Pineland Farms Cheddar Curds or Scorpion Jack Cheese, ¼” – ½” cubes

1ea Red Onion, sliced thin

1ea Pink Lady Apple, sliced

½ cup Blue Cheese Dressing


  1. Wrap the peeled, deveined shrimp with a portion of raw bacon and secure with a toothpick.
  2. Bring a small pot of water to a boil and add the eggs. Cook for 10-12 minutes. Remove from heat and cool under cold running water. Crack and peel. Cut into slices or wedges. Set aside.
  3. In a medium pan over medium-high heat cook the bacon wrapped shrimp in vegetable oil until bacon is crispy and shrimp are well done. About 3-5 minutes. Remove toothpicks and set aside.
  4. Place the baby arugula in a large bowl. Add the fried shrimp to the center. Surround it with avocadoes, blackberries, sliced red onions, hardboiled eggs, crisp apple slices, and Pineland Farms Cheddar Curds.
  5. Serve with your favorite blue cheese dressing.

Recipe created by Emily McQuarrie