Make a hard-boiled egg while boiling the shrimp in salted water. Wash the lettuce and tear into your desired size. Wash the mizuna and cut into 4-5 cm lengths and drain in a sieve.
Cook the bacon slices with a generous amount of oil until they become crispy, and remove from a pan. Place the wonton wrappers in the same pan and cook until crispy (careful not to let them burn...).
Dish out all the salad ingredients on a plate. Combine all the ☆ dressing ingredients well. Dress the salad and enjoy!
I substituted salad beans for avocados for my daughters who don't like them... You can actually use anything for this salad!
Story Behind this Recipe
The Cobb salad I had in a neighborhood restaurant was so very yummy but I can't go there all the time. So, I tried to make it at home. I tried several dressings with the salad. The one made for this recipe salad also tasted good with one tablespoon of finely grated cheese added. (No grated cheese was added to this recipe dressing because my husband is not a big fan of cheese.)
There are no hints or points for this recipe. Just chop up your favorite ingredients into desired sizes and dish them out. When stir-frying wonton wrappers and bacon slices, low heat doesn't crisp them, but turn up the settings on your stovetop should do the trick. Make sure they don't get burned.