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Cobb salad chorizo ME’EAT bits

Simple Salad made easy with a bed of chopped romaine lettuce topped with RollinGreens Chorizo ME’EAT bits, Boiled and eggs and cherry tomatoes. Served with your favorite go to dressing.


Serves: 2-4 People

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water (Chorizo)
  • 3 T olive oil (Chorizo)
  • 2 t vinegar (Chorizo)
  • 20 shakes of liquid smoke
  • 1 head of Romain Lettuce
  • 8-12 cherry tomatoes
  • 2-3 eggs
  • Your favorite salad dressing



  • Preheat oven to 400 degrees F.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • Add cooked chorizo to a baking sheet and cover with about 20 drops of liquid smoke. Spread out evenly. (If you don’t have liquid smoke, use a few dashes of smoked paprika)
  • Bake until chorizo bits are almost dry and crispy.
  • In a small pot, fill ¾ full of water and boil, add eggs and cook for 10-12 minutes.
  • Once eggs are boiled, remove the shells and rinse. Cut in half and set aside for salad.
  • Wash and dry lettuce and chop into ½ inch pieces. Place into large salad bowl.
  • Wash cherry tomatoes and cut in half. Pace in one corner of the salad bowl.
  • Finishing the salad by adding the cut boiled eggs to a corner and the chorizo bits to another.
  • Portion out the salad and dress with your favorite salad dressing.

    -Enjoy Chef Ko