Cherchies Blog


Cobb Salad With Brown Derby Dressing Recipe

entrees, lunch, salad dressings, saladsSheri SpalloneComment
Cobb Salad With Derby Dressing Recipe

Cobb Salad With Derby Dressing Recipe

One of my favorite salads in the whole world is The Cobb Salad.  Who can resist crisp greens, creamy avocado, tomatoes, eggs, scallions, bacon, and leftover chicken?  I surely cannot. Did you know this famous salad originated in Hollywood, back in the 1920's?  

Here's some trivia for you:

The Cobb Salad got its name from Robert Cobb, an owner of the once famous Brown Derby Restaurant in Los Angeles. To quote “As the story goes, late one night, [Cobb] prepared himself a salad of chopped leftover chicken with some other ingredients.  Four of his pals dropped by the restaurant after a movie preview, just as Bob was enjoying his homemade supper.  One asked what he was eating, and that salad became known as Bob’s ‘Cobb Salad.’ When the Hollywood Brown Derby opened in 1929, The Cobb Salad, with its homemade Derby French Dressing appeared as an official fixture on the menu.  To this day, the salad appears on menus throughout the country" (  For the full history and original recipe, check out  

Cool, huh?

Now I feel privileged to eat such a prestigious salad!  Our version is close to the original recipe, and surely one you will love. Another great line from "At the Brown Derby, the Cobb Salad was presented to the guests with all the toppings lined up vertically over the salad greens, and tossed well with the Old Fashioned French Dressing, tableside." (  The original Derby French Dressing recipe, according to Sally Cobb, called for English mustard, but we substituted Cherchies® Champagne Mustard and added Cherchies® Garlic Seasoning to the mix.  This recipe serves 6, but feel free to scale it down to your liking.  

We would love to hear your comments on this recipe and as always thank you for visiting our blog!   Enjoy!

Salad Ingredients

  • 6 cups shredded mixed greens
  • 3 cups chopped cooked chicken
  •  1 1/2 cups halved grape tomatoes
  • 3/4 cup crumbled blue cheese
  • 6 slices of bacon, cooked, crispy, and crumbled
  • 3 hard-boiled eggs, thinly sliced
  • 1 avocado, seeded, peeled, and diced
  • 2 green onions (green part only), chopped
  • Brown Derby French Dressing

Brown Derby French Dressing


Prepare the salad dressing.  Add the salad dressing ingredients to a jar with a lid.  Tightly close the lid and shake the ingredients until combined.  Set aside.

Arrange the lettuce on a large platter.  As true to the original recipe, except for the green onions, place all the ingredients vertically over the salad.   We opted to arrange the ingredients in a star shape.

Garnish with the green onions and serve with The Brown Derby French Dressing.  Toss.


Cobb Salad With Brown Derby Dressing Recipe

Cobb Salad With Brown Derby Dressing Recipe




Lemony Greek Pasta Salad Recipe

salads, salad dressings, side dishes, lunchSheri SpalloneComment
greek salad2 (1 of 1).jpg

Chocked full of fresh vegetables, this tasty colorful salad is the perfect side dish or meal. 

I love this tangy greek-style pasta salad because it is very easy to make and is the perfect side dish to bring to your next party or potluck.  The flavors intensify if made a day ahead.  Add chicken for a light refreshing meal.




Cook orzo pasta according to package directions.  Drain Pasta.  In a large bowl, place the chopped tomatoes, cucumbers, and onions.  Season with Cherchies® Garlic Seasoning.

Add the drained orzo to the salad.  Then add Cherchies® Pretty Peppers and lightly season with pepper. Right before serving, add the Lemon Honey Vinaigrette.

Next add the Feta cheese and mix to combine.  Add more dressing to taste.  Serve immediately. (*The flavors intensify if made a day ahead).

Tangy, refreshing Lemon Greek Salad.  Enjoy!

Lemony Greek Pasta Salad Recipe

Lemony Greek Pasta Salad Recipe


Stacked Crab Mango Avocado Salad Recipe

appetizers, entrees, lunch, saladsSheri SpalloneComment
Stacked Crab Mango Avocado Salad Recipe

Stacked Crab Mango Avocado Salad Recipe

Cook Time: No cooking!  Prep Time: 5-10 minutes

Difficulty:  Easy

Makes 2-3 crab stacks (or 1 if you're really hungry:)

If you want to wow your guests with a light tasty lunch, salad, or appetizer, then this stacked crab tower, bursting with flavor, is the perfect recipe for you! Your guests will think you spent hours creating this mouth-watering masterpiece. 

I recently had a variation of this recipe at a local restaurant, and since then, have been obsessed with recreating it at home, however, the thought of making it myself seemed a bit daunting. That was until I learned I could make this crab stack with a soup can rather than buy another kitchen tool.  Hello!  Determined to satisfy my crab craving and make something other than our usual crab cakes (which are deIicious by the way), I was going to create this tasty culinary tower!

And create I did.  I created and treated myself to this delicious stacked crab salad featuring crab, mango, and avocado, and drizzled it with a tangy citrus cilantro dressing.  And I felt like Mrs. Fancy Pants:) This delicious recipe was not daunting after all, it was easy, delicious, light, bursting with flavor, and it all came together in minutes!  I think I will make this for my next "girl's night out" and serve with crackers as an appetizer.

So, are you ready to get stacking?  Grab your soup can and make this scrumptious crab mango and avocado salad today.  Have fun creating different combinations, but report back, we would love to hear of your variations.  I may add chopped red onion and our Pretty Peppers to the layers the next time I make this.

Thanks for stopping by, here is how it is made!



Slice an avocado in half, remove the pit by inserting a knife and twisting, score the avocado with a knife, and scoop out pulp into a small bowl. Squeeze one half of the lime over the avocados and gently mix.  Set aside.

Peel mango with a vegetable peeler, cut the fruit off the mango, cut into small chunks, and place the mango in a separate small bowl.  Open both ends of a soup can and reserve contents for another time (perhaps you want soup with this delicious salad).  Thoroughly clean the can.  (If using a can of crab, simply open both ends, empty contents, clean and use in your crab stack).

Drain the crab and place in another small bowl.  Prepare the dressing by mixing the rest of the lime juice, orange juice, vinegar, olive oil, and Cherchies® Chardonnay Lime & Cilantro Seasoning.  Set aside. Now, let's get stacking!

Place the can on a plate.  Carefully add the avocado to the can and gently press the avocado in the mold with a spatula or spoon.  Next add the mango followed by the crab and tamp down just as you did with the avocado.

Carefully push the stack through the can with a spatula onto the plate.  Drizzle with the dressing and serve immediately.  Behold, the Stacked Crab Mango Avocado Salad!  Enjoy:)

Stacked Crab Mango Avocado Salad Recipe


Champagne Beet and Goat Cheese Salad Recipe

salads, side dishesSheri SpalloneComment
Champane Beet and Goat Cheese Salad Recipe

Champane Beet and Goat Cheese Salad Recipe

Cook Time: 1 hour

Difficulty: Easy

If you had told me years ago I'd be eating beets, I would have looked at you like you were crazy...seriously crazy!  It's true, tastes do change and I absolutely love roasted beets now.  I especially love them in a salad with tangy goat cheese, candied pecans, and drizzled with a Champagne Tarragon Vinaigrette.  Oh my!

My curiosity was peaked a few years ago when my hubby and I were out to dinner.  There had been a lot of talk about beets and the health benefits, so I put on my big girl pants and decided to try this garnet vegetable everyone was raving about.  Both my hubby and I were hooked!  

This salad has some serious flavor!  With savory beets, creamy goat cheese, sweet candied pecans, and a tangy vinaigrette, this recipe is a must for your salad recipe cache!   


  • 1 bunch of red beets, washed and peeled
  • 1 bunch of yellow beets, washed and peeled
  • 1 Tablespoon (Tbsp) olive oil
  • 1 Tablespoon (Tbsp) Cherchies® Garlic seasoning
  • 1/2 teaspoon (tsp) ground pepper
  • 1 small log of goat cheese
  • 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard
  • 2 Tablespoons (Tbsp) white vinegar
  • 1 teaspoon (tsp) Tarragon

Candied Pecans Ingredients (optional)

  • 1 lb. pecans (I used chopped pecans for this recipe)
  • 1 Tablespoon water
  • 1 teaspoon (tsp) salt 
  • 1 egg white
  • 1 cup granulated sugar
  • 1 teaspoon (tsp) cinnamon


Preheat oven to 300 degrees.  

Wash and peel the beets and cut off the ends of the beets.  Cut beets into fourths and place on a baking sheet.  For presentation sake, I prefer to keep the gold beets separate from the red beets during cooking. Drizzle the beets with olive oil and sprinkle with Cherchies® Garlic Seasoning and pepper.  

With your hands, mix the beets so that they are coated in oil and the seasoning. You may want to use gloves if you don't want your fingers to turn pink.  Place beets in the oven and roast them until they are fork tender, about an hour.

In a small bowl, mix the Champagne Mustard, vinegar, and Tarragon.  Set aside.  

I like to cook the candied pecans at the same time as the beets, since they take about the same time.   In a small bowl, beat the egg white and water with a fork until frothy but not stiff.  

Add the pecans to a medium bowl. Pour the beaten egg white over the pecans and stir to make sure nuts are completely covered.  Sift the dry ingredients over the nuts and stir to coat evenly.  

Line a baking sheet with waxed or parchment paper and lightly spray with cooking spray.  Bake at 300 degrees for an hour, stirring the pecans every 15 minutes.  Allow the pecans to cool.

Once the beets and pecans are cooked, it's time to assemble the salad.  Coarsely chop the beets and arrange on a plate.  Sprinkle the goat cheese and the candied pecans over the beets.  Drizzle the Champagne Tarragon Vinaigrette over the salad.  Voila!  Champagne Beet and Goat Cheese Salad! Enjoy!