Cobb Salad

This is such a complete, yummy, salad in its vegetarian version. It makes an excellent summer meal, especially when fresh sweet corn is available. Consider adding grilled portabello mushrooms, cut into one-quarter or one-half inch strips. Or vegetarian bacon strips, perhaps 4 broken into large pieces (the Morningstar Farms brand is a great choice). The optionals and additions are well worth including!

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7 dry oz. Mesclun MixOr enough for two or three; may also use your own mixture of tender leafy lettuces
¾ cup Onions, Sweet or SaladSliced thinly, and cut in half lengthwise
1   AvocadoSmall to medium, skinned, pitted and cut into one-inch chunks
1 cup CornCan use frozen, but the kernels from three cobs is even better
¾ cup Egg (s), hard boiledOptional
2 tbsp Balsamic Vinegar
½ cup Green PepperThinly sliced
½ cup Raisins, GoldenOptional, but very tasty. If you have a Trader Joe's nearby, use their Raisin Medley, a wonderful combination of large, plump raisins.
¾ cup Bleu CheeseCrumbled


1 "Grill" the corn by placing it in a small saucepan with just a teaspoon or so of water. Use medium to high heat and toss the corn as it steams and the water evaporates. At that point, keep tossing just until there's some evidence of the kernels browning slightly. Remove from the heat and let the corn cool to room temperature in a separate container of some sort. I sometimes just toss the corn into the saucepan cover.
2 Add the Balsamic Vinegar to the Ranch Dressing.
3 Put the mesclun into a good-sized salad bowl.
4 Add the remaining ingredients, except the salad dressing.
5 Combine the dressing with the salad. Toss gently just until the dressing is well-distributed, and serve.