You are welcome, Shambo! That recipe was passed on to me from a good customer when I worked in the retail gourmet cooking store and I make it all the time. Glad it is something your DH can enjoy also. Teresa

Tuna with mayo, celery, onions and black pepper. Hard Boiled egg is good if I have it. My friend uses cut up grapes too. Sounded gross to me, but actually was quite good. I like dill pickles ONLY, but I've never tried in tuna before. I used to drink the pickle juice as a kid! I don't think I'd like the texture of pecans-too crunchy!

Yes we removed the outer leaves of both cabbage and iceberg but we always thought of iceberg as being very 'tight' like cabbage and thus not dirty inside. never found dirt inside either. I also stopped buying iceberg for awhile because I heard there were 'fewer nutrients' but really it's full of fiber and it makes a good addition to other greens and I do find it kind of nicely sweet too.

Cobb salad originated at the Brown Derby restaurant in Los Angeles. It was named after the owner so there can be no confusion. It's a specific thing, though, of course, there's drift. There should be a bed of mixed iceberg, romaine, endive and watercress, but this is often abbreviated to just lettuce. The top is covered with sections of ingredients including chicken, eggs, bacon, Roquefort cheese or blue, and a couple others , commonly served as stripes on an oval chop plate, but orignally, IIRC, less precisely in a round dish. Never in a bowl. There is also a specific vinaigrette style dressing, but in restaurant service that has morphed to a creamy blue cheese dressing when blue cheese became expensive. To be called a Cobb, even with drift, you must have the areas (stripes) of toppings on the lettuce base. The “chopped salad“ is also from Los Angeles and is entirely different, though the Cobb toppings are diced. The origins were simpler, but the chopped salad became a Thing at upscale Itaian restaurants, and combined standard salad ingredients with the meats (especially salami) and cheeses from a typical antipasto charcuterie plate. There's enough fat that it doesn't need salad dressing, and is often served with an acidic vinaigrette, or lemon wedges, to brighten it up. In a chopped salad all the ingredients are chopped to the same size and mixed together. The emphasis is that you get eveything in every bite without working at it. Cesar’s salad is also a specific thing, from a restaurant in Tijuana, and named after the maitre d’ or owner depending on who is telling the tale. There is extensive drift in ingredients from the original, but the commonly accepted version for decades had romaine, raw eggs, lime or lemon juice, worcestershire sauce, anchovies, grated parmesan cheese and croutons, and some less specific ingredients, such as oil, etc. During a massive lettuce crop fail, during which iceberg was sometimes unattainable and very dear if you could get it, but romaine was plentiful and reasonably priced (it had previously cost a lot more), restaurants started pushing small ”cesar salads” as sides for dinner. Previously, they'd been an entree (main meal) dish in fancy glory. The side version put more and more of the flavor ingredients in the dressing, until it was reduced to romaine, parm and croutons, and whatever dressing you wanted. This was really simple and cheap to make, even with the cheese, so they kept pushing it after the crisis, and the relative price of romaine stayed low because of increased demand (they planted more). Sometime in there, they also bred some of the harshness out of the flavor of romaine, which was known for bitterness. So, once they'd trained diners to accept this new stripped down ”cesar”, they started building it up again with new ingredients and dressings, like the ”Southwest Cesar”, which has very little in common with an actual cesar salad, to the point where ”cesar” nowadays means salad built on a bed of romaine.