Marine News from the Great Lakes

RECIPE: Spinach Cobb Salad

The River Gal's Galley

Published: Thursday, May 2, 2019
By: Nicole Hartshorn

From pulling anchors to throwing stern lines and even captaining a vessel (all while looking fantastic in a bathing suit, of course), women boaters deserve a huge shout out! For all the men boaters out there, don’t get me wrong, you are without a doubt incredible and we could not do it without you. But, if it wasn’t for us First Mates, cabins would be bare, bows would be dinged, and coolers would only be stocked with cans of Blue Light. If I were being overzealous, I would say that female boaters are essentially the “marine grade glue” that holds the crew together.

I think us women boaters could agree: we like to create a sense of “home away from home” for our family and friends while out on the water, making the boating experience a fun and comfortable one, especially while entertaining on board. A true First Mate takes their rank seriously, even when docked or at anchor. While you Captains are in the bilge, your First Mate is also busy cleaning, preparing meals, watching children (sun block does not apply itself)... and don’t even get me started on keeping track of those beach toys.

As you can imagine, being a woman boater is not always “smooth sailing”; we constantly need to be on our nautical toes, not only mentally, but also physically! There is a reason that Popeye needed to eat all that spinach; he needed the strength and energy to combat the sport of boating! I wanted to dedicate this issue’s recipe to the Michelle’s, Nickey’s, Joan’s, and all the other tough mamas out there, that have what it takes to be a woman boater and look good doing it!

The River Gal

Spinach Cobb Salad

Serves 2 Tough Mamas

Stock your galley with:
1 bag store-bought loose leaf Spinach
2 slices of deli turkey
2 hard-boiled egg, sliced
¼ cup bleu cheese crumbles
¼ cup dried cranberries (craisins)
1 halve of a ripe avocado, sliced*
Your favorite vinaigrette dressing


In a medium-sized salad bowl, first add the bag of spinach, then drizzle your favorite vinaigrette dressing over top. Finally, simply layer the turkey (rolled and sliced), sliced egg, bleu cheese crumbles, dried cranberries, and avocado slices in neat rows over the bed of spinach. Done!

*A trick that I have learned to tell if your avocado is ripe is to peel off that small stem (or cap) at the top of the avocado. If it comes off easily and you see green underneath it, then you should have a ripe avocado! If you see brown underneath, then your avocado is most likely past its prime.

Interested in trying more of my recipes or know a boater who would be? Give me a shout at: [email protected]. Search for River Entertaining / Nicole Hartshorn at, or find it at Barnes & Noble at

About the Author

Nicole Hartshorn – The River Gal – has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.


This article first appeared in the Spring Issue (Mar/Apr) 2019 of Great Lakes Scuttlebutt magazine.

tags: Recipes

Rec'd Fall 2019

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