Culinary Arts Salad Recipes

Culinary Arts prepares salad two ways: Cobb Salad and Caprese Salad.


Precious Bell

Sarah Biggerstaff tosses the lettuce in the bowl.

Cobb Salad: 

     Lemon Vinaigrette:

1/2 c. vegetable oil
1/4 c. lemon juice
1 TBS red wine vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1/2 tsp Worcestershire sauce
1 clove garlic, finely chopped

In a tightly covered container, shake all vinaigrette ingredients.  Refrigerate at least 1 hour to blend flavors.


6 cups bite-size pieces salad greens
2 cups cut-up cooked chicken
3 hard-boiled eggs, chopped
2 medium tomatoes, chopped ( 1 1/2 cups)
1 medium ripe avocado, pitted, peeled and chopped
1/4 cup crumbled blue cheese( 1 oz)
4 slices bacon, crisply cooked, crumbled ( 1/4 cup)

Divide lettuce among 4 salad plates or shallow bowls.  Arrange remaining salad ingredients in rows on lettuce.

Serve with vinaigrette.

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  • Amaya Herrod carefully pours the vinegar into a meauring spoon held by Alyssa Osborne as Makayla Fortson looks on.

  • Alyssa Osborne and Makayla Fortson read the recipe and carefully measure out all ingredients.

  • Jacobie Jones selects the correct utensil for preparing the vinaigrette to be used to finish the cobb salad.

  • Rebecca Porter peels the garlic using techniques taught by Ms. Bigham.

  • Sarah Biggerstaff and Rebecca Porter discuss the best techniques for chopping garlic.

  • Rebecca Porter adds garlic to the bowl held by Sarah Biggerstaff.

  • Sarah Biggerstaff chops the garlic for the vinegrette.

  • Jacobie Jones pours the ingredients inot a jar to shake all vinaigrette ingredients per the recipe.

  • Jacobie Jones looks at the jar of vinaaigrette once it is mixed. He will use this mixture to pour over the Cobb Salad.

  • Sarah Biggerstaff chops cooked bacon for the cobb salad.

  • Sarah Biggerstaff tosses the lettuce in the bowl.

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Classic Caprese Salad:

2 large tomatoes cut into slices
1 pkg of fresh mozzarella cheese, sliced
A chiffonade of basil
Olive oil for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding basil between each, on a large, shallow platter.  Drizzle with olive oil and season with salt and pepper to taste.

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  • William Dexters prepares the chiffonade of basil.

  • William Dexter prepares the basil for the caprese salad.

  • William Dexter drizzles the tomatoes, mozzarella and basil with Olive Oil.

  • Caprese Salad prepared by William Dexter in Ms. Bigham’s second block culinary arts class.

  • Golden Wave Media Mascot Mr. Goldman gives the caprese salad prepared by Ms. Bigham’s culinary arts class 5 stars.

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